Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 100g peeled baby shallots
- 2 garlic cloves, crushed
- 25g peeled ginger, sliced
- 15g lemongrass (soft white stem only), sliced
- 2 tsp ground coriander
- 2 medium red chillies
- 2 tbsp chilli paste
- 4 tbsp coconut oil
- 1 1/2 litres vegetable stock
- 3 branches of curry leaves
- 2 tsp curry powder
- Pinch of salt
- 400ml Original Almond Breeze
- 200g rice vermicelli noodles
- 1 limes, halved
METHOD
- In a food processor blend the baby shallots, garlic, ginger, lemongrass, coriander, red chillies, chilli paste and 2 tbsp of coconut oil
- Heat the remaining coconut oil in a pan and add the stock, curry leaves, curry powder, salt, blended paste and Orginal Almond Breeze. Simmer gently for 15 minutes
- Meanwhile cook the rice noodles according to packet instructions
- Remove curry leaves from mixture and ladle into bowls. Add the noodles and squeeze lime juice before serving
Serves 4
Prep Time 30 minutes