This is a new recipe which I have made as a lunch item for my Housebites lunch menu which will be available to order from Monday 1st October.
We had this for supper tonight. I don't usually say supper as I'm an un-posh northerner but it felt supper-like as it was a refreshing light but filling dish, perfect for lunch. In fact, today I was uber-posh because I ate brunch instead of breakfast or lunch and then supper at 8pm, how elegant.
2 bundles of rice noodles
1
tbsp Sesame oil
1
clove
garlic crushed
2
tbsps
lemon grass
(I use the purree in the jars)
1
tbsp of grated ginger
2 tbsp fresh green curry paste (in a hurry you could use shop bought)
800ml vegetable stock
2
tbsps
soy sauce
1
tbsp brown sugar
1 can coconut milk
A bag of stir fry veg
2 handfuls of fresh spinach leaves
(baby)
2
tbsps
fresh lime juice
1 small bundle chopped coriander
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