Ingredients Ingredients Green Curry 1 stalk fresh lemongrass 1 tbsp coriander powder 2 tsp cumin powder 2 tbsp soy sauce 1/2 tsp ahorn syrup 2 green chilies, sliced 13 onions, chopped 3 garlic cloves, mincer or pressed 2 inch ginger, grated 1/2 lime juice 1 bunch of coriander, washed & drained 1 tsp Himalaya salt Handful fresh basil, washed & drained Remaining ingredients 1 onion, chopped 2 lime leaves 2 garlic cloves, minced or pressed 1 tsp grated ginger 1 lime, juice and zest 1 pack coconut cream (you can also use from a can) 1 large pakchoi 1 cup dry brown lentils (cooking according package) Pinch Himalaya salt Pinch black pepper 1 bunch of coriander, washed & drained 1 pack noodles ( I use vegan noodles) 1 radish, sliced 1 tsp black sesame seeds 1 tbsp coconut oil How to 1. Place all green curry ingredients in a food processor or blender with a big splash of the coconut cream and blend until smooth. 2. Heat a wok on medium heat, add the coconut oil, lime leaves, onions, ginger and garlic. Sauté it over medium-heat for 5 minutes until the onions are soft. 3. Add the curry paste and cook it for 5 more minutes. 4. Pour the remaining coconut cream, lime juice and the lime zest and cook this on low heat for 10 minutes. 5. Add the pakchoi and cooked lentils. 6. Cook the noodles according package. 7. Season the green curry to taste with Himalaya salt and black pepper, remove the lime leaves. 4. Garnish the green curry with fresh coriander, radish and black pepper & enjoy! Bon appétit!
