Red Curry Stew & Vegetable Noodles

Ingredients

• 8 large basil leaves
• 0.5 head cabbage
• 2 large carrots
• 2 Tbsps fish sauce
• 3 cloves garlic
• 1 inch ginger
• 396.89 g canned light coconut milk
• 2 Tbsps lime juice
• 1.5 Tbs olive oil
• 1 large diced potato
• 0.33 large red curry paste
• 1.5 tsps red onion
• 396.89 g sea salt
• 948 ml vegetable stock
• 1 medium yellow squash
• 2 medium zucchini