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Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps Olive Oil
  • 150 g Temderstem Broccoli
  • 2 Garlic Cloves, peeled & grated
  • 1 3cm Thumb of Ginger, peeled & grated
  • ½ Green Chilli, finely chopped
  • 1½ tbsps Thai Green Curry Paste
  • 1 400ml Tin Coconut Milk
  • 300 ml Vegetable Stock
  • 1 tbsp Fish Sauce
  • Dried Buckwheat Soba Noodles (or other noodles)
  • 150 g Mangetout
  • 80 g Spinach
  • 1 Lime
  • Coriander
  • Sesame Seeds
  • 1 tsp Soy Sauce

Thai Green Curry Noodle Bowl

Thai Green Curry Noodle Bowl Thai Green Curry Noodle Bowl

  1. Preheat the oven to 200C.
  2. Add your broccoli stalks to an oven-proof tray, drizzle with half the oil and season with salt. Roast for 10-15 minutes or until slightly charred.
  3. Fry the onion in the rest of the oil for 5 minutes on a low heat until translucent. Add the garlic, ginger and green chilli and continue to cook for a further minute. Stir in the curry paste, coconut milk, stock, fish sauce and soy sauce and bring to a gentle simmer. Cook for 5-10 minutes until slightly thickened.
  4. Meanwhile, boil you noodles in a pot of boiling water as per the instructions on the packet. If using soba noodles, you may have to rise with cold water after draining.
  5. Add the mangetout to the sauce for the last 2 minutes of cooking. Then add the spinach for the final 30 seconds and cook until just wilted.
  6. Divide the noodles between the bowls and ladle the sauce over the top. Finish with the roasted broccoli, a good squeeze of fresh lime, coriander leaves and sesame seeds.

Thai Green Curry Noodle Bowl

Thai Green Curry Noodle Bowl Thai Green Curry Noodle Bowl

favorite
print
rate
Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps Olive Oil
  • 150 g Temderstem Broccoli
  • 2 Garlic Cloves, peeled & grated
  • 1 3cm Thumb of Ginger, peeled & grated
  • ½ Green Chilli, finely chopped
  • 1½ tbsps Thai Green Curry Paste
  • 1 400ml Tin Coconut Milk
  • 300 ml Vegetable Stock
  • 1 tbsp Fish Sauce
  • Dried Buckwheat Soba Noodles (or other noodles)
  • 150 g Mangetout
  • 80 g Spinach
  • 1 Lime
  • Coriander
  • Sesame Seeds
  • 1 tsp Soy Sauce
  1. Preheat the oven to 200C.
  2. Add your broccoli stalks to an oven-proof tray, drizzle with half the oil and season with salt. Roast for 10-15 minutes or until slightly charred.
  3. Fry the onion in the rest of the oil for 5 minutes on a low heat until translucent. Add the garlic, ginger and green chilli and continue to cook for a further minute. Stir in the curry paste, coconut milk, stock, fish sauce and soy sauce and bring to a gentle simmer. Cook for 5-10 minutes until slightly thickened.
  4. Meanwhile, boil you noodles in a pot of boiling water as per the instructions on the packet. If using soba noodles, you may have to rise with cold water after draining.
  5. Add the mangetout to the sauce for the last 2 minutes of cooking. Then add the spinach for the final 30 seconds and cook until just wilted.
  6. Divide the noodles between the bowls and ladle the sauce over the top. Finish with the roasted broccoli, a good squeeze of fresh lime, coriander leaves and sesame seeds.