Green Noodle Curry
Make a delicious green noodle curry that’s loaded with veg in only 30 minutes. This creamy curry is topped with crispy fried onion and is perfect for a quick dinner.
Ingredients
- 400ml coconut cream
- Fried shallots (to serve)
- 100g dried rice vermicelli noodles
- 2 tbs fish sauce
- Pea shoots, halved (to serve)
- 750g cauliflower, cut into florets
- 1 small red onion, thinly sliced
- 1 bunch baby pak choy
- 1/4 cup green curry paste
- Lime halves (to serve)
- 3 cup vegetable stock
- 60g baby spinach leaves
- 1 tbs peanut oil
- 2 kaffir lime leaves, bruised
Method
- Place paste, three-quarters of the spinach, half the onion and 1/4 cup stock in a small food processor and process until smooth.
- Heat oil in a saucepan over high heat, then add paste mixture and cook for 2 minutes or until bubbling and fragrant. Add kaffir leaves, cauliflower, remaining stock and three-quarters of the cream. Bring to the boil, then reduce heat to medium-low and simmer for 8 minutes or until cauliflower is tender. Add fish sauce and stir to combine.
- Meanwhile, cook noodles according to package instructions. Drain.
- Add pak choy and remaining onion to cauliflower mixture, then cook for 3 minutes or until vegetables are just tender.
- Divide noodles and remaining spinach among bowls, then spoon over curry. Top with shoots and shallots. Spoon over remaining cream and serve with lime.
