Bangkok Coconut Curry Noodle Bowl Recipe
Total Time: 50 minutes
Cuisine: Asian

Ingredients:
- sesame (gingelly) oil
- cloves garlic
- carrot
- palm jaggery
- onion
- stalks lemongrasswith outer leaves discarded
- green zucchinisesame oil
- turmeric powder
- thai red chilli (birds eye chilli)
- sunflower oil
- dry red chillies m
- salt
- green zucchini
- coriander seeds
- water
- broccoli
- coconut milk
- ginger
- stalks spring onion (bulb greens)
- rice noodles (flat)
- basil leaves
- spring onion (bulb greens)
Instructions:
- To begin making the Bangkok Coconut Curry Noodle Bowl Recipe, prepare all the ingredients and keep them ready
- For cooking the rice noodles, soak the rice noodles in boiling hot water for about 10 to 15 minutes as per instructions in the packet
- Once the rice noodles are soft and al dente, drain the water completely and toss it in a little oil and keep aside
- This prevents it from sticking to each other
- For the curry paste, add all the ingredients into the blender and blitz to form a coarse mixture
- Add a little warm water and blend to make a smooth curry paste
- Keep aside
- For veggies, heat oil on a preheated pan over medium heat
- Add the onions and saute until softened
- Add the remaining vegetables, sprinkle salt and stir fry the vegetables until they have softened and cooked
- You can optionally cover the pan to fasten the cooking process
- Ensure the vegetables have a good bite and don't become too soft
- Once done, transfer to a bowl to stop the cooking process & keep aside
- The final step is to make the curry
- Heat oil into a large saucepan, add the curry paste and saute for about a minute
- Add the coconut milk, palm jaggery and basil leaves
- Add 1/2 cup water, salt to taste and brind the curry to a brisk boil for 2 to 3 minutes and turn off the heat
- Check the salt & seasonings and adjust to suit your taste
- To serve the curry bowl, into soup/ curry bowls spoon a tong full of noodles, add a portion of veggies, spoon the curry until noodles & veggies are almost immersed
- Garnish with spring onion greens & serve immediately