[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
THAI PASTE
- 2 Dried chillies; soaked in
- ; water for 5 minutes
- 1 Lemon grass stalk; finely
- 2 Garlic cloves; roughly
- 1 5 cm piece fresh root
- 1 tb Coriander seeds
- 2 tb Vegetable oil
- 4 tb Roughly chopped coriander
- 1 Fresh red chilli; seeded
- 1 Lime; zest of
Preparation
Place all the Thai paste ingredients in a blender or small food processor and whizz together. (This can be done the day before, and kept in the fridge). Transfer the paste to a wok or large pan and fry for 2 minutes. Add the coconut milk and stock to the fried paste, and bring to the boil. Add the cauliflower florets and simmer for 8-10 minutes until just cooked. Meanwhile, cook the noodles separately, as directed on the packet, and drain. Toss half of the noodles in the sesame oil and set to one side. Add the spinach to the broth and simmer for a further minute. Stir in the warm cashew nuts. Season to taste if necessary. Deep-fry the remaining noodles, in two batches. in hot oil for 1-2 minutes, until crisp. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
