Wasabi green coconut curry with baby chard and soba

Wasabi adds a distinct kick to this otherwise creamy and slightly sweet coconut green curry that’s made even more green with the addition of baby Swiss chard. It’s green on green on green — just the way I like it.

Wasabi green curry

This recipe came to fruition last month when I was trying to clean out my fridge without throwing anything away and simultaneously craving curry.

I had seen a recipe on Bon Appetite for a more traditional Thai green curry, but I was missing half the ingredients. What I did have was this little container of wasabi that I had been holding onto from a recent sushi delivery. Not knowing what else to do with leftover wasabi, I threw it into this curry. Naturally.  

It was a success. Wasabi might start making an appearance in more of my foods.

As a bonus, it turns out that wasabi is actually pretty good for you. According to the internet, wasabi has anti-inflammatory, antimicrobial, anti-platelet, and potentially anti-cancer properties. It also contains potassium, calcium, and vitamin C. That, paired with some hearty baby Swiss chard greens make this, in my expert opinion, a pretty healthy-ish dish.

Wasabi curry
Wasabi green curry-1374.jpg


Because of the coconut milk, this recipe tends to lean on the sweet side. Therefore, if you like a little more heat in your curries, leave in the seeds of the Serrano and maybe add a pinch of red pepper flakes at the end. Also, if you can’t find baby chard, you can use regular chard, but cook the stems for a few minutes before adding the leaves.


PREP TIME: 10 minutes COOK TIME: 30  minutes TOTAL TIME: 40 minutes


4 scallions, chopped
2 garlic cloves
1 tablespoon pickled ginger (or 2-inch piece fresh ginger)
3 teaspoons wasabi paste
1 Serrano chili, sliced and seeds removed
½ teaspoon ground turmeric
1 bunch cilantro, both leaves and stems
¼ cup Thai basil leaves
¼ cup coconut oil, melted
1, 13.5-ounce can unsweetened coconut milk
2 bunches coarsely chopped baby Swiss chard
1 lime, juiced
Kosher salt
1 package soba noodles


  1. In a food processor, pulse scallions, garlic, ginger, wasabi, chili, turmeric, cilantro, Thai basil, and 2 tablespoons water until coarsely ground. With the motor running, stream in the coconut oil and process until pretty smooth.
  2. In a large pot or saucepan over medium heat, cook the green chili paste, stirring occasionally, until fragrant, 3 to 5 minutes. Add the coconut milk, lime juice, and 2 cups water and bring to a boil. Lower the heat and simmer until reduced by half, 15 to 20 minutes.
  3. Add the Swiss chard and cook until wilted and tender, 2 to 4 minutes. Stir in the lime juice and season with plenty of salt.
  4. Meanwhile, cook the soba noodles according to the package directions. Drain and divide evenly with the curry. Top with more herbs for garnish.