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!
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
Bring a large pot to medium heat add the coconut oil, green curry paste, ginger and garlic and saute for 3 min.
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.
Whisk constantly to make sure the almond butter is mixed with the sauce.
Simmer for 6-8 minutes, until the curry is thickens to your liking.
Add the your veggies and continue simmering until they are tender (about 8 min) .
Squeeze in the lime juice.
When ready to serve, spoon into bowls over noodles and add your toppings.