Morning lovelies! Do you love Thai flavours? I do and i have been CRAVING green curry. Because Ava is proving to be sensitive to the food i eat (eek, i gave her dermatitis because of all the chocolate i’ve been eating!) i’ve been reluctant to eat food that’s too spicy. On the weekend i bought some amazing fresh Thai green curry paste at the little market in Stanford and last week i ordered the most amazing rice and wakame noodles from Faithful to Nature – i’m all set for a green curry making festival but i’m scared so i’ll have to wait. In the meantime i’m bookmarking this recipe – i’m not altogether convinced about the eggs – i might add some shredded chicken instead and the nice thing is that you can use any spring veggies that appeal to you!
• 240g rice noodles
• 3 tablespoons coconut or olive oil
• 1 bunch asparagus, trimmed and chopped into 2-3 cm pieces
• 2 cups green beans, chopped into 2-3 cm pieces
• 3 cloves garlic, minced
• 4 cups loosely packed baby spinach
• 1 can full-fat coconut milk
• ¼ cup + 1 tablespoon green curry paste
• 2/3 cup vegetable broth
• Sea salt to taste
• For serving:
• Fresh mint or basil
• Soft boiled eggs
• Roasted peanuts, chopped
1. Cook rice noodles according to package instructions. Strain and set aside until ready to use.
2. Heat the oil over medium-high in a large skillet. Add the asparagus and green beans and sauté, stirring occasionally, until softened, about 8 to 10 minutes. Add the garlic and spinach, cover and cook until spinach has wilted, about 3 minutes.
3. Add the coconut milk, vegetable broth, and green curry paste to a saucepan (to reduce cleanup, use the same pot you used to cook the noodles, and to save time, do this step while the veggies are cooking). Heat over medium-high until mixture is well combined and comes to a gentle boil. Remove from heat.
4. Divide noodles and vegetables among 3 to 4 bowls. Pour green curry broth into bowls and serve with chopped roasted peanuts and soft boiled eggs.
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