Green Bean Coconut Curry with Noodles

Living in Asia has definitely taught us to make our own curry paste!!! Easy to make and the ingredients are quite cheap over here. Lemongrass even grows in our own garden. Ohh btw if you couldn't find curry paste or the curry paste ingredients, use curry powder instead.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Dinner, Lunch

Servings: 4

Calories: 314kcal

Ingredients

For the curry paste

1 tsp fresh grated turmeric root or turmeric powder (if using powder use 1/3 tsp)
1 tbsp fresh grated ginger
1 tbsp fresh lemongrass
1 tbsp extra-virgin olive oil
3 clove garlic
1 Thai chili pepper (or chili paste)
black pepper to taste
sea salt to taste

For the green bean coconut curry

1 package Thai-style rice noodles (depending on package size)
1 cup onion chopped
2 cups butternut/pumpkin cubed
3 cups fresh green beans chopped in bite-size pieces
2 cups carrot chopped
2 cups tomato chopped
1 can unsweetened coconut milk
1 cup water or vegetable stock
1 tbsp garam masala/curry powder
1.5 tsp ground cumin

Instructions

Blend all curry paste ingredients in a blender until smooth. You could use pestle and mortar as well. Set aside.
In a large skillet or pot, heat coconut oil/butter (ghee) over medium-high heat. Fry garam masala, cumin, and curry powder (if not using paste) for 30 seconds while stirring.
Add onions and cook for 2 minutes. After 2 minutes, add curry paste and cook for another 2-3 minutes. Reduce heat to medium-low and add coconut milk, water, and veggies.
Give it a good stir, cover, and simmer for 20 minutes. Or until the veggies are ready. Last 10 minutes, remove the lid so the liquid can evaporate and form a sauce-like consistency.
season with sea salt and black pepper to taste.
While curry is simmering, cook noodles according to the instruction on the package.

Notes