VEGAN THAI GREEN CURRY RECIPE

Ingredients
200g of fresh thin hokkien noodles
1 tsp sesame oil
2 tbsp of green curry paste
1 tsp coconut sugar
250g of firm tofu
1 tbsp of soy sauce
1 zucchini (sliced)
1 tin of bamboo shoot
1 brocolli
400 ml of coconut milk
1 lime (juiced)

Method

1. Heat a wok over a medium heat, add the sesame oil and curry paste and all it to gently fry for 1 minute, until it becomes fragrant. 

2. Stir in 1.5 cups of water, the coconut sugar and soy sauce and bring to the boil.

3. Add all of the vegetables and tofu, allowing to cook through for a few minutes.

4. Stir in the coconut milk and cook for another 5 minutes. 

5. Meanwhile, preapre the noodles according to the packet. 

6. Serve the noodles and top with the curry and lime juice. Serves 4.