Green Curry Noodles

I have lived in Chicago for seven years now. That is an insane number to me, but I guess the old adage is true – time flies when you’re having fun. Still, I can’t believe I have lived here that long and only within the last couple years have I discovered how easy it is to get to the Korean grocery store and find all kinds of pan-Asian goodies. It has almost become part of my weekly shopping ritual.

Green Curry Noodles (9)

That said, if the Korean or other Asian grocery store is not part of your weekly shopping ritual, you can still make this dish. Admittedly, though, it just won’t be as good. It just can’t be! But if you want to go the extra mile, you can order a lot of ingredients online, and trust me when I say it is worth it. I tried making a version of this that included only easily obtained ingredients, and it just wasn’t the same. Still good, but when tasted side-by-side with the more authentic version, I had to admit that one definitely had more flavor and depth than the other.

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This noodle dish runs somewhere between a soup and noodle-with-sauce thing. You’ll have a bit of coconut-y juice at the bottom of your bowl, but there really isn’t enough broth to fill your bowl to the brim. The vegetables here are all optional and you can sub in whatever you think would taste good. I had spring onions from the farmer’s market, so those definitely made it in. I cooked all the vegetables separately, which may seem time consuming, but I like doing it that way so the flavors don’t get muddled. The end result tastes very fresh and healthful.

Green Curry Noodles (4)

Green Curry Noodles

*The curry paste recipe here is just enough for this dish, but feel free to double or triple the recipe to have a supply of curry paste. It freezes well.

*I included my notes for substitutions in parentheses, but do try to find the real stuff.

2-inch piece of galangal (or 1-inch piece of ginger)
6-inch piece of lemongrass

2 cloves garlic
kaffir lime leaves (or zest of one lime)
2 tsp fish sauce
1/2 tsp ground coriander
1/2 tsp ground cumin
2 tsp coconut oil

1 13.5-oz coconut milk (try to find one without any preservatives or additives)
13.5 oz water

6 oz somen noodles (soba would be great here as well) 
6 oz extra firm tofu, cut into thin strips
1 small sweet potato, cut into wedges or 1/2-inch strips
1 chinese eggplant, sliced into 1/4 inch circles and halved
1 cup mushrooms of your choosing, sliced
3 stalks spring onions, halved
10 cherry tomatoes, cut in half

cilantro, for garnish
fresh red chile slices, for garnish

To make the curry paste, chop each of the ingredients into small pieces. In a mortar and pestle, grind the ingredients together – start with one, then once it’s mashed nicely, add another, and so on. Add a bit of kosher or other flaky salt with each ingredient to help macerate each one. At the end, you should have a nice paste, but if you’re having a hard time getting it to that consistency in the m&p, you can use a blender or food processor.

In a large pot, scoop a big heaping tablespoon of the coconut cream that gathers on one end of the can into a pan. Stir it around and let it sizzle. Add the curry paste and let cook for a couple minutes. Add the rest of the coconut milk and cream and water. Also add the tofu. Turn heat to medium low and let it slowly warm.

Meanwhile, cook your veggies and noodles (according to package directions). Here’s how I did my veg, but feel free to use your favorite method:
Sweet potatoes: steamed
Eggplant: grilled (on a grill pan)
Mushrooms: pan-fried
Spring onions: grilled (on a grill pan)

When everything is ready to go, add it all to the pot with the coconut curry. Toss the tomatoes in at this point as well. Taste for seasoning (add salt if it tastes bland or just off). Garnish with cilantro and red chiles.

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Tropical Breakfast Bowl

think winter is almost over. I’ve almost permanently switched over to a spring coat, and I have worn capri tights more often than my winter leggings when running lately. And speaking of running, I have been running outside! I think the last time I stepped on the treadmill was two full weeks ago. Most importantly, champagne mangos are showing up at the grocery store.

So, with signs of spring and thoughts of warmer places, I made this 2-grain, 3-seed tropical breakfast bowl on Saturday. Eric said it reminded him of mango and sticky rice that we gobbled up in Thailand, and while it wasn’t inspired by that treat, it did certainly hit those notes.
Tropical Breakfast Bowl

Eric and I took the time to plan a year of trips while we still have the Southwest Companion Pass, which expires at the end of this year. We have some fun stuff coming up, including a weekend in the Florida Keys, camping in the Sawtooths in Idaho, and a week-long trip to Austin (Eric has a conference there) and San Antonio. We’ve decided to put off all international trips (except trips to Mexico on Southwest) until next year. My feet are seriously itching for something exotic, but we must take advantage of 2-for-1 domestic plane tickets while we can.

Tropical Breakfast Bowl (2)

Anyway, back to breakfast.

Tropical Breakfast Bowl (1)

Tropical Breakfast Bowl

The mention of two grains and three seeds above may be confusing, but buckwheat is actually a seed, not a grain. As for the coconut cream, often times a can of coconut milk will be separated into a thick cream on one end of the can and a watery milk on the other. If your can is not separated, just use the combined milk and add it to taste.

*Serves 3-4

1/2 cup steel cut oats
1/2 cup bulgar wheat
1/2 cup buckwheat groats

2 tablespoons coconut cream
1 tablespoon maple syrup

1 mango, cut into cubes
1/2 pink or ruby red grapefruit, peeled and cut into cubes
1/2 orange, peeled and cut into cubes
1 banana, peeled and sliced
1 tablespoon flax seed powder (or whole flax seeds are fine also)
1 tablespoon chia seeds

Cook each of the grains separately in double the amount of water (ie, for 1/2 cup steel cut oats, cook them in 1 cup water) until all the water is soaked up and the grains are tender. Mix all the cooked grains in a bowl and, while still warm, add the coconut cream and maple syrup. Stir around until the coconut cream is melted and thoroughly combined. Taste and add more sweetener if you prefer.

Top with fruit, flax, and chia seeds.