Name: Green Curry with Brown Rice Noodles and Swiss Chard
Yield: 4 Servings
Ingredients: 4 scallions, coarsely chopped; 4 garlic cloves, smashed; 3 green Thai chiles, coarsely chopped; 1 2-inch piece ginger, peeled, coarsely chopped; 2 teaspoons green peppercorns in brine; ½ teaspoon ground turmeric; 2 cups cilantro leaves with tender stems, plus more for serving; ⅓ cup mint leaves, plus more for serving; ¼ cup virgin coconut oil, melted, slightly cooled; 2 13.5-ounce cans unsweetened coconut milk; 1 tablespoon fresh lime juice; 1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife; 4 cups coarsely chopped Swiss chard leaves (from about 1½ bunches); 1 tablespoon coconut sugar or honey; Kosher salt; 8 ounces dried thin brown rice noodles; Lime wedges (for serving)

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Alex Lau

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Recipe notes