Thai Green Curry Noodles

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!

Serves: 4

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

Method

1. Bring a large pot to medium heat add the coconut oil, green curry paste, ginger and garlic and saute for 3 min.

2. 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.

3. Whisk constantly to make sure the almond butter is mixed with the sauce. 

4. Simmer for 6-8 minutes, until  the curry is thickens to your liking.

5. Add the  your veggies and continue simmering until they are tender (about 8 min) .

6. Squeeze in the lime juice.

7. When ready to serve, spoon into bowls over noodles and add your toppings.