Green Curry Udon

Green Curry with Udon

Green Curry with Lotong Rice

By using the commercial Thai Green Curry paste, making a pot of curry can be so simple and quick. If you do not like tomatoes to be too soft, add it in later. No kaffir lime leaves and basil leaves, just omit it, however these herbs really spice up this curry. Usually green curry goes with plain rice. For this recipe, I used it as a soup base for Japanese udon noodle.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2-3)
° 2 packs (400g) udon noodle
° 2-3 tablespoons “Earthen Pot” green curry paste, or to taste
° 250ml water
° 250ml fresh coconut milk or soy milk
° 150g eggplants(aubergine), cut into bite-sized pieces
° 2 tomatoes, cut into wedges
° 1 small firm tofu(beancurd), cut into cubes and deep-fried
° 4 young corns, halved
° 1 fresh green chilli, seeded and cut into large pieces
° 1 fresh red chilli, seeded and cut into large pieces
° 2 kaffir lime leaves, shredded
° small handful basil leaves, shredded
° salt and sugar, to taste

Method
1. Place the udon in a pot or wok of lightly salted boiling water and cook for 5 minutes or until tender. Drain the noodle thoroughly and divide among 2 individual serving bowls. Set aside.
2. Throw in the coconut milk, green curry paste, eggplants, tomatoes, tofu, corn, water in a pot and bring to a boil. Simmer for 10-15 minutes or until the vegetables are tender. Add in the chilli, lime leaves and basil leaves. Season to taste with salt and sugar.
3. Ladle the curry into individual serving bowls and serve immediately.