Green Thai Curry with Bok Choy and Snow Peas
- 1 package dried rice noodles
- 2 tablespoons vegetable oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons green curry paste
- 1 (13.5-ounce) can coconut milk
- 2 cups trimmed snow peas
- 2 heads bok choy, trimmed and quartered
- salt to taste
- ½ cup bean sprouts
- ½ cup chopped fresh cilantro
- 2 limes, sliced into wedges
- Submerge rice noodles in a bowl of hot water; allow to sit, about 10 minutes while you prepare the remainder of ingredients.
- Heat oil in a large pot over medium heat until shimmering. Add shallots; stirring until softened, about 1 minute. Add garlic; cook until fragrant and before it starts to brown, about 30 seconds. Mix in curry paste; cook until fragrant, about 1 minute. Pour in coconut milk; stirring with a wooden spoon to combine. Reduce heat to bring to a simmer, about 3 minutes. Add bok choy to pot; cook until stalks become tender, about 2 minutes. Remove from heat.
- Add drained noodles and snow peas; toss until sauce is absorbed by noodles. Adjust seasoning with salt.
- Divide between 4 bowls, top with bean sprouts, cilantro and serve with lime wedges.
Add shrimp, scallops or shredded chicken to this dish for non-vegetarians looking for a protein boost. Pack leftovers for lunch the next day!
What others are saying
Sam Dalton says:
I make Thai curry all the time, but this was my first time trying it with bok chow and snow peas. It was really good, definitely authentic tasting and really delicious with rice.
Jessica Scott says:
Yummy vegetarian noodles that are light but will still leave you feeling satisfied. I add shrimp to my husband's bowl and keep the vegetarian version for myself. I also like to top it with extra cilantro. Delicious!