Name: Noodles and Vegetables in Coconut Sauce
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: 30 ml/2 tbsp sunflower oil; 1 onion, thickly sliced; 2 x 400 ml/14 fl oz cans coconut milk; 475 ml/16 fl oz/2 cups vegetable stock; 150 g/5 oz broccoli, stem thickly sliced and head separated into florets; 3 courgettes (zucchini), thickly sliced; 115 g/4 oz Savoy cabbage, thickly sliced; 2 carrots, thickly sliced; 1 bunch fresh coriander (cilantro); 15 ml/1 tbsp Thai red curry paste; 2 lemon grass stalks; 60 ml/4 tbsp chopped fresh coriander (cilantro); 30 ml/2 tbsp soy sauce; 15 ml/1 tbsp Thai fish sauce; 150 g/5 oz dried egg noodles; 8–10 small fresh red chillies; 1 lemon grass stalk, finely chopped

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

When everyday vegetables are given the Thai treatment, the result is a delectable dish which everyone will enjoy. Noodles add bulk and a welcome contrast in texture.

Ingredients

30 ml/2 tbsp sunflower oil
1 lemon grass stalk, finely chopped

Asia
Thailand
Main course
South East Asia

Method

Heat the oil in a large pan or wok. Add the lemon grass and red curry paste and stir-fry for 2–3 seconds. Add the onion and cook over a medium heat, stirring occasionally, for about 5–10 minutes, until the onion has softened but not browned.
Add the courgettes, cabbage, carrots and slices of broccoli stem. Using two spoons, toss the vegetables with the onion mi

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Noodles and Vegetables in Coconut Sauce

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