September 14, 2017 7:04 am Leave your thoughts
This is a real favourite, made using Thai rice noodles, for preference. It’s incredibly quick and easy to prepare, once everything is chopped up, and gives a wonderfully fresh-tasting curry. Add cooked prawns, chicken or vegetables to create an even more flavoursome meal.
225g Thai rice noodles
4 spring onions
2-3 green chillies, deseeded
2 cloves garlic
Zest of 4 limes
2 small lemongrass stalks
3 tbsp groundnut oil
1 tin coconut milk
150g pistachio nuts, lightly toasted
Salt and pepper to taste
Cook the noodles as instructed and rinse under cold water.
Blitz the spring onions, chillies, lime zest, lime leaves and garlic in a food processor until you have a smooth paste.
Heat the groundnut oil in a wok and pour in the paste. Cook this gently for 3-4 minutes, stirring occasionally.
Pour in the coconut milk and cook for a further 2 minutes.
Add the noodles and heat through: serve with the pistachio nuts on top and any seasoning required.
Tags: coconut milk, pistachio nuts, thai rice noodles
Categorised in: Uncategorised
This post was written by Yzanne