Vegetable Thai Green Curry Noodles

Rebeka Bergin Rebeka Bergin

    Heat a tablespoon of Coconut Oil on medium heat, then add the Onion and Bell Pepper (any colour) and sauté until the onion becomes translucent. Add the Garlic and sauté for about another 30 seconds (don’t let the garlic turn brown).

    Meanwhile prepare the Rice Noodles according to the instructions on the packaging.

    Add the Curry Paste and fry it off for a minute before adding the Coconut Milk and Vegetable stock. Bring to the boil, add the Mange Tout/ Snow Peas, then reduce the heat and simmer for around 7 minutes.

    Mix the cooked Rice Noodles into the curry sauce, season with Sea Salt & Black Pepper to taste and serve.

    *Always check the ingredients label on Thai Curry Paste, some brands contain fish sauce.

    *Those who are vegan and or have gluten intolerances should always check packaging on stock and stock pots/cubes as some brands contain ingredients derived from animals and wheat flour.

Article ID,18233720889,Servings,2,Paper Link,

Thai Green Curry Paste*,2 Tablespoons
Vegetable Stock*,1 Cup
Coconut Milk,200ml ,canned
Coconut Oil,1 Tablespoon
Garlic,1 Clove,minced
Red Onion,1,chopped/sliced
Mangetout/Snow Peas,100g
Flat Rice Noodles,100g,dry
Sea Salt & Black Pepper,To Taste,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.