This is a real favourite and uses Thai rice noodles. Quick and easy to prepare.
Vegan Thai Green Curry
Serves 4
Ingredients
225g Thai rice noodles
4 organic spring onions
2-3 green chillies - deseeded
2 cloves organic garlic
6 lime leaves
4 organic limes (zest)
2 small lemon grass stalks
3 tbsp. ground nut oil
1 tin coconut milk
150g organic pistachio nuts - lightly toasted
Salt and pepper to taste
Method
- Cook the noodles as instructed and wash under cold water.
- Make the curry paste by placing the spring onions, chillies, lime zest, lime leaves and garlic into a food processor and mix until you have a smooth paste.
- Heat the ground nut oil in a wok and pour in your curry paste, cook this gently for 3-4 minutes, stirring occasionally.
- Pour in the coconut milk and cook for a further 2 minutes.
- Add the noodles and heat through serve with the pistachio nuts on top.
Adding cooked vegetables will give the dish extra colour and flavour.
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