Founder - Kavita's Kitchen NZ
Serves 4 – 6 people
1 tub Thai zing curry paste
1 tsp turmeric powder
5 candlenuts ground to a paste
2 cups veggie broth
3/4 to 1 can coconut cream
100g prawns or plant based protein
1/2 pkt Hings deep fried Tofu sliced
1 1/2 cup all your favourite veggies for eg: zucchini, aubergine, spinach leaves, cabbage, carrots, broccoli, cauliflower – Chopped
A few fresh kaffir lime leaves
1 sprig vietnamese mint leaves
Hand full of Mung bean sprouts.
1-2 sprigs curry leaves
1 Pkt Yellow fresh noodles or 1 Pkt rice stick noodles soaked in warm water until softened.
1 Boil Eggs
2 Tbsp Fried Shallots
Salt and Chilli flakes to taste
Add Curry paste, turmeric power and candle nuts into a pot. Pour the two cups of veggie broth in and stir until dissolved. (Bring to a boil. Be careful not to over cook the veggies.) Add prawns, tofu, noodles, curry leaves, lime leaves and coconut cream.
Boil further for 3 – 5 minutes.
Garnish with some Vietnamese mint leaves and Mung bean sprouts fried shallots and sliced boiled egg Add salt and chill flakes to taste.
Note: If you like the sweet taste then you will need to add 1/2-1 tbsp brown sugar together with the paste and broth.
Enjoy!
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