Thai Green Curry Noodles

• portions: 4
• temps actif: 40 mins
• temps total: 40 mins

Ingrédients

• 250g noodles

• 200g green curry paste

• 200g creamed coconut (mixed with 500ml of hot water) or x2 tins of coconut milk

• Half pack of coriander, around 12g

• Whole pack of baby spinach, 200g

• Lemon juice to taste

• Salt to taste

• Parmesan to taste and to serve

Instructions

1. Fry off your curry paste until fragrant or until brown bits stick to the pan.

2. Mix up your coconut cream with hot water and stir until mostly dissolved.

3. Blend up coconut cream and curry paste with the coriander and the baby spinach.

4. Add lemon, salt and parmesan to taste.

5. Cook your noodles according to packet instructions and hold back some pasta water.

6. Mix up your noodles and sauce in the frying pan on low heat and add some pasta water until reached desired consistency.

7. Serve with any veggies, generous amount of crispy chilli oil, toasted sesame seeds and some Parmesan.