Green Curry with Brown Rice Noodles and Swiss Chard

• Vegetarian
• Gluten free

• Produce

  • 2 cups Cilantro leaves with, stems tender
  • 4 Garlic cloves
  • 1 2-inch piece Ginger
  • 1 Lemongrass stalk
  • 1 Lime
  • 1/3 cup Mint, leaves
  • 4 Scallions
  • 4 cups Swiss chard
  • 3 Thai chiles, green

• Canned Goods

  • 2 13.5-ounce cans Coconut milk, unsweetened

• Condiments

  • 1 tbsp Coconut sugar or honey
  • 1 tbsp Lime juice, fresh

• Pasta & Grains

  • 8 oz Brown rice noodles, dried thin

• Baking & Spices

  • 1 Kosher salt
  • 2 tsp Peppercorns, green in brine
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1/4 cup Coconut oil, virgin

Found on bonappetit.com

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)