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Thai Green Curry Noodles

If you like Thai food just like me you will love this one pot, 30 min Green Curry Noddles! Great for a cold rainy day!



Serves: 4

Cook Time: 30 min

Prep Time: 15 min


Green Curry Base

  • 2 tbsp green curry paste

  • 1 tbsp of coconut oil

  • 1.5-inch grated  ginger

  • 2 cloves of garlic, finely chopped

  • 1 tbsp tamari or soy sauce

  • 2 cups vegetable broth (or substitute for water)

  • 1 tbsp almond butter1 can of full fat coconut milk (400 ml)

  • 1-2 cups of seasonal/your favourite veg (I used sugar peas, spinach and green peas)

  • Juice 1/2 a lime


Optional add-ins:fresh basil or cilantrocashewslime juicenoodles: soba or rice noodles


Method


  1. Bring a large pot to medium heat add the coconut oil, green curry paste, ginger and garlic and saute for 3 min.

  2. Add the vegetable broth, coconut milk, tamari and almond butter and bring to a boil over high heat. Reduce the heat to medium low once it boils.

  3. Whisk constantly to make sure the almond butter is mixed with the sauce. 

  4. Simmer for 6-8 minutes, until  the curry is thickens to your liking.

  5. Add the  your veggies and continue simmering until they are tender (about 8 min) .

  6. Squeeze in the lime juice.

  7. When ready to serve, spoon into bowls over noodles and add your toppings.

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