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1 medium size or 2 small sweet potatoes
6 baby eggplants or 1 small eggplant
1-2 pak choy
600 ml coconut milk (about 1 1|2 cans)
100 ml vegetable broth
3-4 kaffir lime leaves
1-2 cm ginger, sliced
2 lemon grass stalks, beaten with the back of a knife
1 1/2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/4 tsp ground cinnamon
1-2 Tbsp soy sauce
Juice of half a lime
1 package soba noodles
Fresh thai basil
Cut the pineapple in half and scoop out the pulp. Set the two pineapple cups aside for serving later. Take half of the pineapple, cut half in chunks and chop half finely and set aside as well.
Bring coconut milk, vegetable broth, sliced ginger, lemon grass stalks, kaffir lime leaves and all spices to a boil, reduce heat and let simmer until you are ready to add the veggies. Add the finely chopped pineapples.
Meanwhile, cut all veggies and add one after another starting with the eggplant, carrots, sweet potatoes and at the end the pak choy. Season with the fish sauce (soy sauce or salt). Let cook until veggies are cooked but still have a bite to them. Add the pineapple chunks.
While the veggies are simmering, cook the soba noodles are directed on the package, about 6 minutes. Strain and rinse. Add the lime juice, some chopped thai basil and coriander to the curry, pour into the pineapple cups, add the soba noodles to the cup and garnish with some chopped and toasted cashews and some more thai basil and coriander leaves. Serve immediately.
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