Thai Green Curry with Sambal Noodles and Cashews

Thai Green Curry with Sambal Noodles and Cashews

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 20, 2018.
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If you have an aversion to spiciness, simply add 1½ tablespoons of curry paste to start, and then a little more to suit your tastes.

Ingredients

Curry

  • 1 brown onion
  • 1 carrot
  • 1 broccoli
  • 1 baby bok choy
  • 1½-2½ Tbsp veggie green curry paste
  • 400g coconut milk
  • 1 Tbsp sweet chilli sauce
  • 2 tsp soy sauce
  • 1 cup frozen peas

Noodles

  • 150g veggie sambal noodles

To Serve

  • 1-2 spring onions
  • 40g chopped, roasted cashews

Steps

  1. Bring a medium pot of salted water to the boil. Thinly slice onion; cut carrot in half lengthways and thinly slice; cut broccoli into small florets; separate bok choy leaves.
  2. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat and cook onion for about 3 minutes, until tender.
  3. Add curry paste and cook for a further 1 minute, until fragrant. Reduce heat to medium and add coconut milk, sweet chilli sauce and soy sauce. Bring to a gentle simmer and cook for 4 minutes.
  4. Add carrot and broccoli, simmer a further 3-4 minutes until both are tender. Add peas for final 1 minute cook time. Remove from heat and stir through bok choy. Season to taste.
  5. While the veggies are simmering, gently shake noodles to separate the strands and cook in pot of salted water for 2-3 minutes, until tender. Drain well and toss with a little oil to prevent sticking. Thinly slice spring onions.
  6. To serve, place noodles in bowls and top with Thai green curry and a sprinkle of spring onions and cashews.

Nutritional Information

Energy 2638 kj
630 kcal
Protein 17.4g
Carbohydrate 35.3g
Fat 45.6g