Green Curry Ramen with Eggplant and Green Beans
[Vegan]

Green Curry Ramen with Eggplant and Green Beans [Vegan]

During COVID lockdown, when we’d be at the end of our grocery haul and out of fresh produce, we’d reach for this weeknight dish. All you need for the base is pantry items— brown rice ramen noodles, coconut milk, curry paste, and frozen vegetables. It became such a comfort staple... During COVID lockdown, when we’d be at the end of our grocery haul and out of fresh produce, we’d reach for this weeknight dish. All you need for the base is pantry items— brown rice ramen noodles, coconut milk, curry paste, and frozen vegetables. It became such a comfort staple that we still have it in our rotation. To keep with the current times, this recipe has been altered to use fresh vegetables typically found in a Thai green curry: eggplant, green beans, and bell peppers. To save on dishes, the noodles cook directly in the liquid, helping thicken the sauce to the consistency of a creamy curry—less brothy than a noodle soup, but still something that can be eaten with both chopsticks and a spoon. The most important element of this recipe is to use a pasta that cooks fairly quickly (under 5 minutes). Read More