Green Curry Rice Noodle Bowl
Ingredients
Green curry paste
- 1 cup packed Thai basil leaves
- a handful of cilantro (~10-12 stalks)
- 3 cloves garlic, 2 shallots, 1 knob (thumb size) ginger or galangal
- 3-4 tablespoons chopped lemongrass (white part only)
- 1-2 jalapeños and a handful of Thai lime leaves (optional or sub with 1-2 tablespoons lime juice)
- salt to taste
Main dish components
- 2-3 servings Thai rice sticks
- 4 cups veggie stock
- 1 pack 16oz firm tofu
- 1 cup King oyster mushrooms
- 2-3 servings blanched broccoli
- 3 tablespoons vegan 'fish' sauce
- coconut milk (adjust to preference)
- oil and salt to taste
- crushed chili flakes
- lime
Preparation
Soak Thai rice sticks in water until slightly soft
Blanch broccoli until tender
Blend all the green curry paste ingredients into a fine paste and store as directed.
In a heated non-stick pan with a drizzle of oil or vegan butter, pan-fry tofu and mushrooms until golden brown and season with salt, then remove and set aside.
Sauté 3-4 tablespoons green curry paste with 2 teaspoons oil in a saucepan until fragrant.
Add veggie stock and vegan 'fish' sauce, let simmer for a few minutes and season with salt or more sauce for desired taste.
Stir in coconut milk before serving to achieve preferred creaminess.
Turn off the heat, add blanched broccoli and cooked mushrooms to warm up.
Serve with lime juice and crushed chili flakes, adding softened rice sticks just before serving to avoid overcooking.
