Lunch: Plump Udon Noodles in Thai Green Curry with Eggplant

This recipe includes fertility superfoods such as:

Lemon, Basil

Health and fertility benefits of Plump Udon Noodles in Thai Green Curry with Eggplant

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

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.
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.
Meanwhile, cook the noodles in salted boiling water until al dente. Drain.
Fill a big bowl with the noodles and cover with the spicy green curry sauce.

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