This is a super easy curry to make on a weeknight with the help of your Vitamix, blender, or food processor. You can substitute any vegetables you have on hand for this recipe. Sweet, sour, and spicy, this is a perfect chilly day meal.
Serves about 3
1 onion, quartered
2 zucchini, sliced thickly into 1" strips in length
2 cups mushrooms, sliced
1 pkg rice noodles
2 cups cilantro
1 garlic clove
1" piece of ginger
2 limes, juiced
2 tbsp lemongrass - lemongrass isn't scary! All you have to do is peel off the outside layers and cut a chunk from the middle. Toss it directly into your Vitamix, food processor, or blender and no chopping will be needed!
1 1/2 cups water or vegetable broth
1 can lite coconut milk
2-3 green onions, chopped
The Curry Base
To make the green curry base, combine the cilantro, garlic clove, ginger, lime juice, lemongrass and 1/2 a cup of water or vegetable broth in your Vitamix, food processor, or blender and blend until you get a saucy mixture.
In a large pot on your stove, add the onion, zucchini, and mushrooms to about 1 cup of water or vegetable broth and saute. You can add an additional amount of garlic and ginger here if you’d like.
The Rice Noodles
You can make as many rice noodles as you’d like for this, just keep it separate and add the noodles into each bowl at the end.
Once the veggies are tender crisp (about 15 minutes of cooking) add in the green curry base and 1 can of light coconut milk. Continue cooking for another 15 minutes until it starts to simmer.
Add a good amount of noodles to each bowl and ladle the thai green curry over the top. Top with sriracha, soy sauce, and a good sprinkle of green onions.