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vegetable-green-curry-on-egg-noodles

Vegetable green curry on egg noodles

Servings: 6 people
Author: Steve Paris
Print Recipe

Ingredients

Vegetable stock

    Assorted vegetables, for example…

    • 1 onion
    • 2 stalks celery
    • 2 leeks
    • 1 large carrot
    • 1 red pepper
    • 1/2 Tbsp olive oil
    • 10 g butter
    • 5 cups water
    • 1 bay leaf
    • 1 tsp salt
    • 1 tsp pepper
    • Offcuts from other vegetables in the case of this recipe, the mushroom stalks, basil stalks, and snow pea tips.

    Green curry

    • 1 onion
    • 3 cloves garlic
    • 2 red peppers
    • 150 g baby carrots
    • 150 g button mushrooms
    • 150 g shiitake mushrooms
    • 150 g snow peas
    • 150 g baby corn
    • 1/2 cup frozen peas
    • 1/2 cup karengo or wakame shredded
    • 400 ml coconut milk (1 can/tin)
    • 2 cups vegetable stock
    • 2 Tbsp olive oil
    • 1 Tbsp soy sauce (or fish sauce if not strictly vegetarian)
    • 2 Tbsp Thai green curry paste
    • 400 g egg noodles
    • 2 tsp salt

    Basil leaves for garnish

      Instructions

      Vegetable stock

      • Coarsely dice the onion, celery, leeks, carrot, and pepper
      • Sauté diced vegetables in the olive oil and butter, until the onion and celery has softened.
      • Add the water, bay leaf, pepper and salt, bring to a boil, then reduce to a simmer.
      • Add other vegetable offcuts like mushroom stalks, basil stalks, parsley stalks, and snow pea tips.
      • Simmer for 1 hour.
      • Strain stock through a fine strainer.
      • Set side 2 cups of stock for this recipe, and freeze the rest for next time.

      Egg noodles

      • Bring a large saucepan of water to the boil and add 2 tsp salt.
      • Plunge the egg noodles into the boiling water for 2 to 3 minutes (or as indicated on the package) then drain.
      • Refresh under cool water, drain, and set aside.

      Green curry

      • Wash, trim, and roast the red peppers for 30 minutes at 200 degC.
      • Finely chop the onion and garlic.
      • Chop the roasted garlic into 10cm x 10cm pieces.
      • Wash and trim the baby carrots, mushrooms, snow peas, and baby corn.
      • Quarter the mushrooms and sauté in 1 Tbsp oil until the moisture have evaporated and the mushrooms are starting to brown. Set aside.
      • Sauté the baby carrots and baby corn in a splash of oil until the corn just starts to brown. Set aside.
      • Sauté the snow peas for a minute or two. They should still be crisp. Set aside.
      • Sauté the onion until transparent. Add the diced garlic and sauté for a couple more minutes.
      • Add the green curry paste to the onion and sauté until fragrant.
      • Add the coconut cream and stock and allow to come up to a boil, then reduce to a simmer.
      • Add the baby corn and carrots, red peppers, the mushrooms, fish sauce (or soy sauce), karengo or wakame, and frozen peas.
      • Simmer for 10 minutes, stirring occasionally.
      • Add the snow peas and simmer for a couple more minutes before serving.
      • Reheat the noodles in hot water for a few seconds, drain, then serve the vegetable curry over the noodles.
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