How delicious! A Thai green curry, but with rice noodles instead of rice. The broccoli absorbs wonderfully into the green curry paste. Eat the corn on the cob as a meat substitute. A delicious Thai dish with a European twist.
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.
This is how you make it
Preheat the oven to 180°C.
Coat the corn cobs liberally with sesame oil.
Roast in the oven for 30 minutes. Turn around every now and then.
Wash the broccoli and bell pepper. Cut finely. Chop the onion.
Put the olive oil in a pan. Saute the onion, broccoli and bell pepper for 2 minutes.
Add the curry paste and coconut milk and mix until the curry paste is well dissolved.Simmer gently for 10 minutes, until the broccoli is tender.
Cook the noodles according to the instructions on the package.
Toast the almond slivers in a dry frying pan.
Divide the noodles and curry between the plates. Garnish with almond shavings.
Sprinkle the grilled corn on the cob with salt and pepper.
Serve the curry with the corn on the cob and noodles.
Are you short on time? Replace the corn on the cob with a jar of (baby) corn.