Green Thai curry

Name: Green Thai curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 yellow and red pepper; 200 g Sweet peas; 1 stick of lemongrass; 600 g Turkey escalope; 2 TABLESPOONS Oil; 1 TABLESPOON green curry paste; 2 can(s) (400 ml each) Coconut milk; 6-8 TABLESPOONS Soy sauce; 200 g Chuka soba noodles (Japanese wheat flour noodles); 7-10 Tbsp Salt; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp green chili pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 yellow and red pepper
200 g Sweet peas
1 stick of lemongrass
600 g Turkey escalope
2 TABLESPOONS Oil
1 TABLESPOON green curry paste
2 can(s) (400 ml each) Coconut milk
6-8 TABLESPOONS Soy sauce
200 g Chuka soba noodles (Japanese wheat flour noodles)
7-10 Tbsp Salt
7-10 Tbsp Juice of 1 lime
7-10 Tbsp green chili pepper

Directions

1
Clean, wash and cut the peppers into strips. Wash, clean and cut the mangetouts into strips. Clean lemon grass, remove outer leaves. Wash lemon grass and cut into about 3 pieces.
2
Wash the meat, dab dry and cut into small pieces. Heat oil in a pot. Brown lemon grass and curry paste in it. Add coconut milk and soy sauce. Add meat and paprika and simmer for about 5 minutes.
3
Cook pasta in boiling salted water according to package instructions. Add sugar snap peas to curry and cook for another 3-4 minutes. Drain noodles, rinse with cold water and drain. Season curry with lime juice and soy sauce.
4
Serve with noodles and garnish with chilli rings.