Green Curry with Veggies over Rice Ramen Noodles

I am a lover of all things curry. A few different things I like about curry are how many different kinds there are (red, green, yellow, massaman, panang) and how versatile it is. I usually like to make my curry paste from scratch but this time I had to use a pre-made paste. My favorite brand is Bright. They keep the ingredient list simple; green chili, garlic, lemongrass, salt, shallot, kafir lime leaf, cumin, corriander seed, and tumeric. Basically the same ingredients I would use. Just mix the paste with coconut milk and it’s ready to go. I posted my recipe below but one of the beautiful things about curry is you can use whatever veggies you have in the fridge or freezer.

Green Curry

1 cup chopped broccoli (stems and florets)

1/2 cup chopped mushrooms

1/2 bunch rainbow chard chopped

1/2 cup frozen peas

1/2 bunch kale chopped

2 carrots chopped

3 inch piece of fresh ginger grated

Lotus foods rice ramen

Sesame oil

Bragg’s amino acid

3 tbsp Bright Green Curry Paste (more or less to taste)

1 14oz can coconut milk (or light coconut milk)

Sesame seeds (optional for topping)

In a small bowl mix 3 tbsp with coconut milk. Whisk until combined. Set aside.

Saute the broccoli and mushrooms over medium heat with 1 tsp of sesame oil. After about 3 minutes add carrots and continue cooking for about 2 more minutes. Add kale, rainbow chard, and frozen peas and cook until kale and chard are beginning to wilt slightly. Add about 1-2 tsp of Bragg’s Amino Acid and grated ginger. Cook for about 2 more minutes. Add green curry sauce.

Add 2 cups filtered water to a small saucepan. Bring to a boil. Add rice ramen and cook for 4 minutes. Drain and add to vegetable mixture. Mix until sauce, noodles, and veggies are well combined. Serve in bowls and top with sesame seeds.