1mediumzucchiniquartered and cut into bite sized chunks
1mediumsummer squashquartered and cut into bite sized chunks
1cupgreen beanstrimmed and cut into bite sized chunks
2ozgreen curry pasteMaesri brand preferred (see notes)
13.5ozcoconut milkfull fat; Chaokoh brand preferred (see notes)
12ozvegetable stockchicken stock is fine too if you aren't vegetarian
15.5ozcanned chick peas
1tbspfish sauceRed Boat brand preferred (see notes)
1tbspgranulated sugar
1tbsplime juicefreshly squeezed is best
2packsinstant ramen noodlesflavor pack discarded
kosher salta few pinches when sweating the vegetables
cilantroroughly chopped for garnish
green onionssliced for garnish
Instructions
Heat a a large high sided skillet over medium heat. Add oil. Add onion and a pinch of salt. Cook for about 2 minutes until the onion is just starting to soften. Add the rest of the vegetables and another pinch of salt. Cook for 3-5 minutes until the vegetables just start to soften and the onion is getting very soft.
Add the curry paste. Stir and toast in the pan for about 1 minute.
Add the coconut milk and vegetable stock. Bring up to a hard simmer. Cover and simmer vegetables for about 10 minutes stirring just a couple of times. Once the vegetables are just tender uncover.
Stir in the chick peas. Then season by adding the fish sauce, lime juice, and sugar. Stir to combine.
Add the instant ramen to the pan and stir until the ramen is cooked through. This should take just 2-3 minutes. You might need to flip the ramen blocks at first to soak both sides in sauce.
Serve. Garnish with cilantro and scallions.
Notes
I find that the Maesri curry paste has the strongest flavor. You can easily find it on Amazon (here). I like to buy several cans to stock my pantry.
Chaokoh coconut milk is so rich and creamy with such a great flavor. You can also find this on Amazon.
I researched fish sauce recently and found that Red Boat is preferred by many chefs. It's what I now stock in my pantry.
I also like this curry with shrimp. If you're not vegetarian (or allergic to shrimp), add about half a pound of raw, peeled shrimp with the chick peas (or in place of them.) The shrimp will take just a few minutes and are cooked when they are pink all the way through.
If you don't want to use ramen here, just leave them out and serve this green curry over rice.