This recipe is inspired by the traditional Bangkok Coconut Curry Bowl but with high-fibre soba noodles. You can add diced chicken, beef or shrimp if you wish. The spices and herbs used like red cabbage and broccoli have antioxidant properties. This makes it an ideal meal to fill up on vitamins and fibre.
Ingredients
- 250 g noodles whole wheat & buckwheat
- 1/2 red cabbage
- 200 g broccolis frozen
- 2 carrots
- 1 shallot
- 1 tsp ground ginger
- 20 g fresh basil
- 30 g coriander
- 2 tbsp red curry paste
- 320 ml coconut milk
- 2 tbsp soy sauce
- 2 tbsp sesame seeds
- sunflower oil
- 1 tbsp brown sugar
Servings: personnes
Units:
Instructions
- Mince the shallot.
- Peel and cut the carrots into thin sticks.
- Defrost the broccolis.
- Cut the red cabbage into thin strips.
- Use a wok to fry the chopped shallot with 2 tbsp of sunflower oil.
- Add the carrots and stir regularly for 10 minutes.
- Add the broccolis.
- Add the coconut milk, red curry paste and soy sauce.
- Strip the basil and coriander then add them to the mixture.
- Finally add the brown sugar and ground ginger.
- Cover and simmer for about 15 minutes over medium heat.
- Cook the noodles for only 2-3 minutes in lightly salted boiling water.
- Drain the noodles and add them to the wok.
- Place the red cabbage on top.
- Sprinkle with sesame seeds.
Recipe Notes
Enjoy this exotic dish!
What do you think?