Thai green vegetable curry w/ glass noodles
Serves 4-6
- 1tbs thai green paste
- 160ml coconut cream
- 1l water
- 2 lime leaf
- small bunch corriander
- 2tbs coconut oil
- 50g peas
- 1 onion
- 4 garlic cloves
- 20g ginger root
- 1 lemongrass
- 150g okra
- 1 green pepper
- half aubergine
- 50g peanuts (salted and crushed)
- 1tbs fish sauce
- 1tbs soy sauce
- small bunch thai basil
- 2tbs cricpy shallots (shop bought)
- 2tbs ground coconut
- scoop cricket flour
- 100g glass angel noodles
Dice up the onion, garlic, then peel and finely chop the ginger, bash the lemongrass with the flat of a knife to release the aroma and oils.
Fine chop the white of the lemongrass and discard the rest. Heat coconut oil in a pan and sweat down the above ingredients while this is cooking, dice up the aubergine into chunks and add this to the pan and cook off, add paste and coconut cream and 400ml of water, chop the coriander root and lime leaf and add to sauce.
Give it a taste before adding the soy and fish sauces. Simmer for 5 mins then add diced okra, peas and ground coconut to give it more base flavour.
In another saucepan boil water, pop the noodles in and submerge. cook for 2 minutes then torn off and allow to sit and cook.
To plate remove the noodles from water and place in a bowl. Add the curry and finish with cricket flour, crispy shallots and crushed peanuts with fresh coriander and basil.