Ingredients

• 250g wheat noodles
• 1 courgette
• 1 carrot
• 1 brocoli
• 1 c.a.s curry paste
• 40 cl coconut milk
• 1 Curry Recette Maison
• 1 Cumin
• 2 c.a.s nuoc nam sauce
• 1 c.a.c sugar
• 1 vegetable broth

Preparation tips

1. infuse the vegetable stock in 200ml (for 4 people: 100ml for 2) of hot water.


2. Heat a wok or sauté pan over medium heat. Add 2 tablespoons of oil, then the curry paste and cook for 1min. Add 1/3 of the coconut milk and bring to the boil. Lower the heat a little, stir well and simmer for 5-6 min.


3. Meanwhile, wash the vegetables, cut the broccoli into florets, peel and slice the carrots and cut the zucchini into pieces. Add these vegetables to the wok with the broth and remaining coconut milk.


4. Cook for about 15 min, until the vegetables are tender.


5.  Bring a large volume of salted water to the boil. Cook the noodles for about 4 min.


6. Once the vegetables are cooked, add the nuoc nam or soy sauce (or salt) and sugar.


7. Drain the noodles and divide between individual bowls.


8. Pour the vegetable curry over the noodles in each bowl. Garnish with a few chopped coriander leaves.

Enjoy!