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2 tsp peanut oil
1/2 tsp ground turmeric
1 tsp ground cumin
1/2 cup coconut milk
1 cup chicken stock
2 tsp brown sugar
1 head broccoli, cut into florets
1/2 cauliflower, cut into florets
1 carrot, sliced
600g fresh thin noodles
Paste -
1 clove garlic, chopped
1 French shallot, chopped
1 medium chili, deseeded and chopped
2 tsp peanut oil |
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Method :
Crush or pound paste ingredients in a mortar with pestle, or in a food
processor. Heat remaining oil in a saucepan. Add paste and stir-fry for
1-2 minutes. Add turmeric and cumin and stir-fry until aromatic. Add
coconut milk, chicken stock, brown sugar, broccoli, cauliflower and
carrot. Bring to the boil, then reduce heat. Cover and cook for 6-8
minutes or until vegetables are tender. Stir in noodles and serve.
Serves 4
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