Ingredients
- 1 tablespoon of Sunflower oil
- 1 Onions
- 4 cloves of Garlic
- 1 thumbsized piece of Ginger
- 70 grams of Curry paste
- 3 teaspoons of Curry powder
- 2 teaspoons of Turmeric
- 2 handfuls of Bean sprouts
- A 1/4 carrot Carrot
- 1/2 a Red bell pepper
- 1/2 a Yellow bell pepper
- 2 stalks of Spring onions
- 1 liter of Vegetable stock
- 80 ml of Coconut milk
- 3 tablespoons of Soy sauce
- A pinch of Lime juice
- 170g grams of Rice noodles
- (garnish) A few leafs of Cilantro
Directions
Steps
1 Done | Prepare your vegetables: |
2 Done | Heat up the oil in a large pot. Add in the onion, garlic and ginger. |
3 Done | Stir for a minute, so every vegetable is covered with the curry paste. |
4 Done | Once boiling, turn down the heat to the lowest setting and simmer for 10 minutes. |
5 Done | After 10 minutes, add in the lime juice and turn down the heat. |