Ingredients

• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 3/4 cup coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon raw sugar
• 4 cloves garlic
• 1 green Thai chile
• One 1-inch knob fresh ginger, peeled
• 1 stalk lemongrass, tough outer layers removed, sliced
• Juice of 1 lime
• 1 shallot, halved
• Freshly cracked black pepper
• 2 tablespoons canola oil
• 4 cups organic chicken or vegetable stock
• 2 fresh kaffir lime leaves
• 1 yellow bell pepper, seeded and diced
• 1 Chinese eggplant, diced
• 1 pound buckwheat udon noodles
• Salt

Instructions

1. Combine the basil, cilantro, 1/4 cup coconut milk, the fish sauce, soy sauce, coriander, cumin, sugar, garlic, chile, ginger, lemongrass, lime juice, shallot and some black pepper in a food processor. Blend until a paste forms.
2. Heat the canola oil in a large pan over medium-high heat. Add the curry paste and stir-fry for 1 minute. Add the stock and kaffir lime leaves and bring to a boil. Turn down the heat to medium and simmer for 10 minutes. Add the bell pepper, eggplant and the remaining 1/2 cup coconut milk and cook until the vegetables are tender, 15 to 20 minutes.
3. Meanwhile, cook the noodles in salted boiling water until al dente. Drain.
4. Fill a big bowl with the noodles and cover with the spicy green curry sauce.