Thai Green Curry

 

Ingredients

Ingredient Checklist

• 4 small baby bok choy, halved
• 1 ½ cups green beans, trimmed
• 1 medium zucchini, cut lengthwise into 8 pieces
• 3 tablespoons toasted sesame oil, divided
• Pinch of salt
• 1 small lime
• 3 scallions, sliced, white and green parts separated
• 3 tablespoons reduced-sodium tamari or soy sauce (see Tips)
• 2 tablespoons Thai green curry paste (see Tips)
• 1 teaspoon brown sugar
• ¼ teaspoon ground coriander
• 1 (14 ounce) can coconut milk
• 1 cup low-sodium no-chicken broth
• 8 ounces stir-fry rice noodles
• ¼ cup unsalted roasted peanuts, chopped
• Fresh Thai basil and/or cilantro sprigs for garnish

Directions

Instructions Checklist

• Step 1

  Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil. Put a large pot of water on to boil.

• Step 2

  Toss bok choy, green beans and zucchini with 2 tablespoons oil and salt in a large bowl. Transfer to the prepared pan. Broil, stirring once, until lightly charred, about 6 minutes. Keep warm.

• Step 3

  Zest and juice lime. Whisk the zest with the remaining 1 tablespoon oil, scallion whites, tamari (or soy sauce), curry paste, brown sugar and coriander in a large saucepan. Heat over medium heat until starting to sizzle, about 2 minutes. Cook, stirring constantly, until very fragrant, about 1 minute. Whisk in coconut milk, broth and the lime juice. Cook, stirring occasionally, until heated through, about 2 minutes.

• Step 4

  Cook noodles in the boiling water according to package directions. Drain and rinse well under cold water. Divide among 4 large soup bowls. Top with the curry, the vegetables, scallion greens and peanuts. Garnish with basil and/or cilantro, if desired.