Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preparation Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, 1/3 cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25-30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt. Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls. Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.
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