Coconut Rice Noodles with Ginger & Eggplant Dinner Recipe
This Thai-inspired dinner recipe features coconut rice noodles infused with the vibrant flavors of ginger, curry, and cilantro. With tender eggplant, fresh corn, and creamy coconut milk, it’s a satisfying vegetarian dish that pairs perfectly with grilled fish or shrimp for a versatile and flavorful meal.
Equipment
- Mini food processor or blender
- 12-inch skillet
Ingredients
- 4½ ounces dried rice noodles
- 2 fresh Thai chiles or other very hot chiles, seeded and chopped
- 2 lemongrass stalks trimmed, optional
- 4 garlic cloves coarsely chopped
- 1 1- inch piece fresh ginger peeled and finely chopped
- ½ teaspoon curry powder
- 3 tablespoons extra-virgin coconut oil
- 1 cup fresh cilantro leaves plus more for garnish
- Finely grated zest and juice of 1 lime
- 1½ pounds eggplant cut into 1-inch cubes
- 1 small onion halved lengthwise and thinly sliced
- 2 cups chicken or vegetable stock
- 1 13.5- ounce can unsweetened coconut milk
- 5 ounces cherry tomatoes halved (¾ cup)
- 2 tablespoons Asian fish sauce
- Kernels from 1 ear of fresh corn
- Large handful of fresh baby spinach
- 1 tablespoon finely chopped fresh rao ram (Vietnamese coriander) basil leaves
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to the package directions, keeping in mind that cooking times can vary depending on the type of noodle. Once cooked, drain thoroughly and set aside.
- Blend the Spice Paste: In a small food processor or blender, combine the chopped chiles, lemongrass (if using), garlic, ginger, curry powder, and 1 tablespoon of coconut oil. Blend the mixture into a smooth paste. Add the cilantro leaves and lime zest, then pulse again to incorporate. Reserve the paste for later use.
- Sauté the Eggplant: Heat 2 tablespoons of coconut oil in a large skillet (about 12 inches wide) over medium-high heat. Add the cubed eggplant and sauté until golden brown and tender, which should take approximately 10 minutes. Transfer the cooked eggplant to a plate and set aside.
- Cook the Onions and Build the Sauce: In the same skillet, add the sliced onions and cook over medium heat until they soften and become translucent, about 7 minutes. Stir in the spice paste you prepared earlier, and cook for 1 minute to release its flavors. Pour in the stock and coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
- Simmer the Vegetables: Return the sautéed eggplant to the skillet. Add the halved cherry tomatoes and fish sauce, stirring to mix everything well. Allow the mixture to simmer gently for 7 to 10 minutes, or until the eggplant is very soft. If you're using fresh corn kernels or baby spinach, stir them in during the final minute of cooking. Adjust the seasoning with lime juice to taste, and sprinkle in Vietnamese coriander or basil, if using.
- Assemble and Serve: Divide the cooked rice noodles evenly among serving bowls. Ladle the curry sauce with the vegetables over the noodles, making sure to distribute the ingredients evenly. Garnish each bowl with extra fresh cilantro or other herbs as desired, and serve immediately.
Notes
- Adjust spice levels by using more or fewer chiles.
- Substitute tofu or chicken for the eggplant for a protein-packed variation.
- Add extra fresh herbs like Thai basil for an aromatic touch.
Tried this recipe?Let us know how it was!