Coconut Curry Veggie & Oyster Mushroom Ramen Coconut Curry Veggie & Oyster Mushroom Ramen

Coconut Curry Veggie & Oyster Mushroom Ramen Coconut Curry Veggie & Oyster Mushroom Ramen

Coconut curry veggie & oyster mushroom ramen Coconut curry veggie Preparation 20 mins | Cooking 30 mins | Serves 4 & oyster mushroom ramen 180g dried ramen noodles 1 tbs peanut or vegetable oil 2 garlic cloves, finely chopped 1 stem lemongrass (white part only), crushed and finely chopped ½ tsp ground turmeric 4 green onions (shallots), trimmed and thinly sliced ¼ cup store-bought green curry paste 400g can coconut milk 2 chokos, peeled and roughly chopped 2 cups vegetable or chicken stock 150g oyster mushrooms, thickly slice larger mushrooms 1 bunch English spinach (about 300g trimmed leaves), roughly chopped sliced red chilli, Thai basil leaves, chopped roasted peanuts and lime wedges, to serve step 1 Cook noodles following packet directions. Drain and set aside. step 2 Heat oil in a large deep frying pan over medium heat. Add garlic, lemongrass, turmeric and green onions and cook, stirring for 1-2 minutes until fragrant. Stir in curry paste and cook for 1 minute. Skim the thick cream from the top of the coconut milk and add to pan. Cook, stirring for 1 minute. Add chokos and cook for 3 minutes. step 3 Stir in the remaining coconut milk and stock. Gently simmer, stirring occasionally, over medium-low heat for 15 minutes or until chokos are tender. Toss through oyster mushrooms and spinach and cook until spinach wilts. step 4 Toss through noodles and heat until hot. Spoon into serving bowls and top with chilli, Thai basil leaves and chopped roasted peanuts and serve with lime wedges. For more fresh fruit & veg recipes visit www.sydneymarkets.com.au Neither whole nor part of this leaflet may be reproduced without written permission from Sydney Markets Limited. aut20.

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