Thai Curry with Vegetables and Rice Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 16 mins |
| Total Time | 46 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 700 g veetables, e.. zucchini, carrots, leeks, pak choi, peppers, tomatoes, suar snap peas, whatever is at hand
- 1 large onion (s) or 3 spring onions
- 30 g curry paste, reen, also more, if you like it spicier
- 10 g iner root, freshly rated, more if you like it spicier
- 3 clove (s) garlic
- 1 ½ can coconut milk, approx. 600 ml, no light
- 400 ml vegetable stock
- 4 tablespoon fish sauce
- 125 g rice noodles
- 1 lime (s), juice it
- salt
Print Recipe
Pin Recipe Instructions
- Cut all the vegetables into small pieces. Chop the zucchini without the core. It doesn`t matter which vegetables are used, I also like to use peppers, pak choi, leeks, sugar snap peas, depending on what is there. Prepare everything because it doesn`t have to cook for long, so it`s better if everything is ready.
- Pour enough coconut milk into a large saucepan with a volume of 2 - 4 liters so that the bottom is slightly covered, around 100 to 150 ml. Heat the coconut milk. Add the curry paste, grated ginger and garlic, bring to the boil and simmer for a good 3 minutes.
- Add the vegetable stock and the rest of the coconut milk and bring to the boil. Add onions and harder vegetables like carrots first. After 5 minutes add the vegetables that are not so firm, such as pak choi or leeks, and simmer for 3 minutes. Now add the rice noodles and stir in. The rice noodles take about 5 minutes. During the cooking time, add the juice of 1 to 2 limes. Season with salt, more fish sauce or more curry paste.
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