Coconut curry with soba noodles

Name: Coconut curry with soba noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 g green asparagus; 50 g Mung bean sprouts; 75 g cherry tomatoes; 10 g Ginger Root; 1 Shallot; 2 TABLESPOONS Coconut oil; 2 tin(s) (400 g each) Coconut milk; 1 TEASPOON red curry paste; 300 g Chicken filet; 250 g Soba noodles (Japanese buckwheat noodles); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Pot of coriander; 7-10 Tbsp Lime juice

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

750 g green asparagus
50 g Mung bean sprouts
75 g cherry tomatoes
10 g Ginger Root
1 Shallot
2 TABLESPOONS Coconut oil
2 tin(s) (400 g each) Coconut milk
1 TEASPOON red curry paste
300 g Chicken filet
250 g Soba noodles (Japanese buckwheat noodles)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Pot of coriander
7-10 Tbsp Lime juice

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus spears into diagonal pieces. Wash the shoots and drain well. Wash the tomatoes. Peel ginger and grate finely. Peel and finely dice the shallot.
2
Heat 1 tablespoon of coconut oil in a pot. Sauté the shallots and ginger for approx. 1 minute, then add the coconut milk and curry paste. Cover and simmer for about 10 minutes.
3
Dab meat dry and cut into strips. Prepare pasta in boiling salted water according to package instructions. Heat 1 tablespoon of coconut oil in a frying pan. Sauté the asparagus for about 5 minutes. Add the tomatoes about 2 minutes before the end of the cooking time, fry until done, remove from the pan.
4
Fry the meat in the pan for about 5 minutes and season with salt and pepper. Take out.
5
Add vegetables, sprouts and chicken to the coconut milk. Drain the pasta. Wash coriander, shake dry and chop the upper 1/3 of the stems coarsely. Add about 2/3 coriander to the curry, season with salt, pepper and lime juice.
6
Arrange curry and noodles in bowls and sprinkle with remaining coriander.