Thai Panang Vegetable Curry and Noodles

Thai Panang Vegetable Curry and Noodles

Ready in 25 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 1, 2016.
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A noodle curry with Thai flavors.

Ingredients

THAI PANANG VEGETABLE CURRY AND NOODLES

  • 200g rice-stick noodles
  • 1 shallot, finely diced
  • 1 teaspoon finely grated ginger
  • 1/2 tablespoon panang curry paste
  • 1 kaffir lime leaf, tough inner stem removed and finely sliced
  • 1 1/4 cups coconut milk
  • 1/2 cup water ™
  • 1 capsicum, core and seeds removed and thinly sliced
  • 250g white button mushrooms, thinly sliced
  • 1 tablespoon soy sauce ™
  • 1 tablespoon soy sauce ™
  • 1/2 bag baby spinach leaves
  • Juice of 1/2 a lime

TO SERVE

  • 30g coconut thread
  • 50g chopped, roasted cashew nuts
  • 1 Thai herb pack, leaves and stalks roughly chopped
  • 2–3 handfuls mung bean sprouts
  • 1/2 a lime, cut into wedges

Steps

  1. a large pot of salted water (with a lid) to the boil.
  2. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 7 minutes then drain well and rinse with cold water. Drain again and drizzle with a little oil to prevent sticking. Use kitchen scissors to cut noodles in a few places if desired.
  3. Heat a dry pot on medium heat. Toast coconut thread for about „1 minute, until golden. Take care not to let coconut burn. Remove from pot and set aside.
  4. Heat a drizzle of oil in a same pot on medium heat. Cook shallot, ginger, curry paste, kaffir lime leaf and 1„–2 tablespoons of coconut milk until shallot begins to soften, 2–3­ minutes.
  5. Add remaining coconut milk, water, capsicum, mushrooms, soy sauce and sugar. Simmer for 2-3 minutes, until vegetables are just tender or cooked to your liking.
  6. Gently stir through spinach and lime juice. Season to taste with extra soy sauce and brown sugar, if required.
  7. Divide noodles between bowls and spoon over Thai panang vegetable curry. Top with cashew nuts, Thai herbs, mung bean sprouts and coconut thread. Squeeze over lime juice.

Nutritional Information

Energy 2642 kj
631 kcal
Protein 14.0g
Carbohydrate 68.8g
Fat 33.0g