I just love Thai food, smelling it, eating it and making it. The secret of it all is finding the right balance between sweet, salt, spicy and sour. Of course there are a lot of recipes but this next dish has it all, it is vegan and gluten free.
Servings for 2 persons (large portions), preparation time 15 min (without making your own currypaste), cooking time 20 min.
Ingredients:
1/2 tb sp roasted sesame oil
2.65 oz cashew nuts (or mixed nuts ) (75gr)
2 tb sp Thai red or green currypaste
1 zucchini halved and sliced
1 carrot sliced
15 oz mushrooms sliced (400gr)
2 1/2 tb sp tomato paste
1 can of coconut milk (400ml)
2t sp curry powder
3 tb sp soy sause
2 t sp raw cane sugar
rice noodles for 2 pers (I used small ones)
5 oz bean sprouts (100gr)
2 tb sp coriander
2 spring onions
1 lemon
So if you found all the ingredients, it should look like this (without the spring onions):
Now we can begin:
Heat the sesame oil in a large pan over medium heat. Add the cashew nuts and fry until golden brown in 3-4 minutes. Take the nuts out of the pan and let them drain on kitchen paper. Set them aside. Turn the heat half-high.
Put the Thai curry paste in the pan and fry it for 30 seconds. Add the zucchini, carrot, mushrooms and tomato paste and stir well. Add the coconut milk and 2 cups of water (1 used less water so the sauce is thicker), curry, soy sauce and sugar. Bring everything to the boil. Turn down the heat and add the noodles. Close the lid and let it simmer for about 10 minutes. (depending on the cooking time of the noodles) but not more then 10 minutes.
Add the bean sprouts to the vegetable mixture. Stir well and remove the pan from the heat.
Divide your dish over 2 large food bowls and add the nuts, the coriander and the spring onion. Serve it with slices of lime.
Mine looked like this :
I think you can use wathever kind of nut here. I don't use a lot of water so the sauce is very thick and creamy, but you can add more then it is a soup.
For the meatlovers: just add the meat :-)
Smakelijk
