Vegetable Green Thai Curry

This dish makes the perfect quick mid-week dinner & is even better as leftovers the next day! For an extra boost of protein & to keep you feeling fuller for longer, try adding chicken, prawns, or firm tofu.

Recipe & Photography by Courtney Sutton @selfbycjs

makes: 4 | time: 20 mins

Ingredients:

• • 1 packet Mingle Green Curry
  • 1 brown onion, finely diced
  • 2 tsp sesame oil
  • 2 bunches bok choy, washed and separated
  • 150g snow peas, trimmed
  • 225g Spiral organic brown rice noodles
  • 400ml coconut cream
  • 1 vegetable stock cube

• 1 lime, zest and juice.
• 1 cup water, boiling
• Coriander, optional

Method:

1. Cook rice noodles as per instructions on packet, leaving slightly undercooked. Drain and rinse with cold water. Set aside.
2. In a wok over medium-high heat, add sesame oil. Once oil has warmed, add onion and cook until soft and translucent, about 3-5 minutes.
3. Whilst onion is cooking, add stock cube to boiling water and dissolve. Set aside.
4. Once onion is translucent, add mingle seasoning packet and continue stirring until fragrant, about 2 minutes.
5. Add stock, coconut cream and lime zest to wok. Reduce heat to low and stir well. Add rice noodles to sauce and allow to finish cooking through until tender. You may like to add ½ cup extra water if your sauce begins to get too thick due to the starch from noodles.
6. Once noodles are cooked, toss in bok choy and snow peas, cooking for 2-minutes or until vibrant green. Remove from heat and serve immediately with a squeeze of lime and fresh coriander.

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