Thai green curry with vegetables and rice noodles.
1 pack rice noodles
1 tbsp lime juice
1 bunch coriander leaves
2 bell peppers chopped into slices
200 ml coconut milk
1 sweet potatoes cubed ( optional , substitute with other vegetables like shredded cabbage)
salt and pepper
1 tbsp sesame oil
2 tbsp Thai green curry paste
1/2 cup baby corn
For the green curry paste
1 stalk lemon grass chopped
3-4 green chillies
1-2 small onions chopped
1-2 cloves garlic
2 tbsp coriander seeds freshly ground
1 tbsp brown sugar ( or white if you dont have it )
2 inch pieces of ginger root peeled and sliced
1 bunch cleaned washed coriander leaves, use all parts including stem , stalks.
2 tsp soy sauce
2 tbsp coconut milk
1 tbsp lime juice.
Blend all the above paste ingredients till smooth adding little coconut milk .
Cook the rice noodles as per instructions, I usually cook in very hot water, drain water, pour chilled water, leave it to stand for 3 minutes.Drain and keep aside
Take a big wok, add oil and stir fry all vegetables , add the green curry paste, sautee lightly,
add the coconut milk, chopped coriander leaves, season with salt and pepper and let it simmer.Add the cooked rice noodles to the sauteed stir fried vegetables and green curry paste. serve hot.