This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender. Sizzle the paste in oil along with mushrooms and its flavors will sharpen into a spicy counterpoint to the creamy coconut milk. The chickpeas, while not traditional to Thai curry, are a satisfying addition, but you could use cubed tofu in their place.
Step 1
First thing is to bring a large pot of water to a boil for the noodles.
Step 2
Meanwhile, prep the curry ingredients. Using a chef’s knife, coarsely chop stems from 1 bunch cilantro, working from the root ends all the way to where the leaves begin. (You should have about ½ cup stems.) Set some leaves with tender stems aside for serving and save the remaining leaves for your next cooking project. Peel one 3" piece ginger with a spoon and thinly slice. Using the side of your knife, crush 6 garlic cloves; discard papery skins. Coarsely chop 2 medium shallots, then 1–2 green chilies (such as serrano or jalapeño), depending on your heat preference. Using a Microplane, finely grate zest from 1 lime. Set lime aside for serving.
Step 3
Combine cilantro stems, ginger, garlic, shallots, chilies, and lime zest in a food processor or blender and add 1 Tbsp. light brown sugar, 1 tsp. ground coriander, and a big pinch of kosher salt. Purée, adding 1–2 Tbsp. water to loosen things up if needed, until a mostly smooth paste forms, about 1 minute. Set curry paste aside.
Photo And Food Styling By Andy Baraghani
Step 4
Cut 4 baby bok choy lengthwise into quarters. Or, if you are using ¼ medium head of Napa cabbage instead, coarsely chop. Set aside. Remove stems from 8 oz. shiitake mushrooms; discard. Tear caps into bite-size pieces.
Step 5
Heat 2 Tbsp. vegetable oil in a medium saucepan over medium-high. Add mushrooms and cook, stirring occasionally with a wooden spoon, until golden brown and starting to shrivel, about 5 minutes. Season with kosher salt. Add reserved curry paste and cook, stirring constantly, until it begins to stick to the bottom of the pot, about 4 minutes.
Step 6
Rinse one 15.5-oz. can chickpeas in a colander and add to mushroom mixture, then add one 13.5-oz. can unsweetened coconut milk and 2 cups water, scraping up any browned bits stuck to the bottom of the pot. Season with 1 tsp. kosher salt and bring to a simmer over medium heat. Cook, stirring occasionally, until flavors come together and curry thickens slightly, 8–10 minutes.
Step 7
Add reserved bok choy to curry and cook, stirring occasionally, until tender, about 4 minutes. Taste curry and season with more salt if needed.
Photo And Food Styling By Andy Baraghani
Step 8
While the curry is cooking away, cook 8 oz. dried rice noodles in pot of boiling water according to package directions. Drain noodles in a colander, then rinse thoroughly under cold water to stop them from cooking any longer. Shake off excess water and set aside until ready to serve.
Step 9
Divide reserved noodles among bowls and ladle curry over. Cut reserved lime and 1 more lime into wedges. Coarsely chop a large handful of unsalted dry-roasted peanuts. Top curry with peanuts and reserved cilantro. Serve with lime wedges for squeezing over.
