1 chilli, thinly sliced
1 head broccoli, broken into small florets
1 onion, finely sliced
1 handful green beans, ends removed
2 carrots, sliced
1 handful snow peas, de-stringed
2 bok choys, chopped in half lengthwise
1 lemongrass stalk, chopped
300g firm tofu, cut into cubes
1 packet (330g) brown rice noodles, soaked in boiling water
1 tsp red thai curry paste
1 tbsp malaysian curry powder
2 tbsp raw sugar
1.5 cups whole food coconut milk (see below)
6 tbsp soy sauce
3 cups water/ or vegetable stock
1 handful bean sprouts
1 bunch fresh coriander, roughly chopped
2 kaffir lime leaves (finely shredded)
Prepare the Whole Food Coconut Milk:
Carefully open the top of a fresh young coconut with a chef knife or other suited tool. Spoon out the flesh and pour the liquid into a high speed blender. Blend until smooth. Alternatively put 1 cup shredded/desiccated coconut and 4 cups water into a high speed blender. Blend to a liquid then use within the recipe.
Add a splash of water to a hot wok and add the onions and curry paste and fry for 2 minutes. Add the Malaysian curry powder and continue to stir over heat for two minutes. Add 2 cups whole food coconut milk and the chopped lemongrass. Add the chopped tofu cubes, 6 tbsp of soy sauce, the 3 cups of water and the chopped carrots. Bring to the boil and add the broccoli florets. The add the snow peas and beans and cook for 2 minutes. Add the bok choy and stir. Finally add the drained noodles and mix well. Serve topped with bean sprouts, chilli & coriander.
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