I recently developed a love for green curry. I had made a recipe from Insprialized when I did the food prep challenge, and decided that I need to make something else of my own. I wanted to make a curry soup with some veggies, and I developed this Vegetable Green Curry and Edamame Noodles. It came out delicious!
One of the best parts is that you can cook it all in one pot! Start by heating the olive oil and onions in a large pot. Once the onions have gotten slightly translucent, add in the broccoli and cook for a few more minutes. Next up, add in the peppers and baby corn, cooking for two more minutes. Not it is time to add in the green curry paste! Mix it around well until all the veggies are covered. Add the broth and bring to a boil. Once boiling, add in the Edamame Noodles. Cook the noodles for about 8-10 minutes or until they are al dente. Add in the coconut milk and heat for 5 more minutes .
If you prefer, you can cook the noodles separately and add them in later. However, I found that I didn’t need to do this when using the edamame noodles. They don’t get soggy in the broth like regular pasta might. Even after sitting in the fridge for a few days they had a great consistency.
Serve topped with scallions and cilantro.
Vegetable Green Curry with Edamame Noodles
Cook Time: 25 minutes
Prep Time: 10 minutes
Total Time: 30 minutes
- 1 Tbsp extra virgin olive oil
- ⅔ cup red onion, chopped
- 1 small head of broccoli, cut into bite sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can of baby corn, drained
- 3-4 Tbsp Thai green curry paste
- 1 can light coconut milk
- 1 container of vegetable broth
- 1 package of edamame spaghetti or fettuccini
- fresh cilantro, chopped
- scallions, sliced
- In a large pot add olive oil and red onions over medium heat. Saute until onions are slightly translucent about 4 minutes. Then add broccoli and saute for 2 more minutes. Next, add red and yellow bell peppers. Cook for 2 more minutes then add green curry paste and baby corn. Mix to cover veggies with paste.
- Add vegetable broth and bring to a boil. Once boiling, add edamame pasta. Cook for 8-10 minutes for al dente noodles.
- Add can of coconut milk and heat for another 5 minutes.
- Serve topped with scallions and cilantro