Bok Choy, Sweet Potato and Coconut Noodles - CERES Fair Food
With a quick lemongrass and coriander paste, a handful of veggie box basics are suitably transformed. Bold, bright and comforting.
Ingredients
- 6 coriander stalks and roots, chopped
- 2 teaspoons of ground turmeric
- 2 large garlic cloves, chopped or minced
- 2 lemongrass stalks, bashed and chopped
- 2 bird’s eye chillies, or equivalent
- 2 tablespoons of quality vegetable/nut oil
- thumb-sized knob of ginger, peeled
- 1 400mL tin coconut milk
- 1 small sweet potato
- 1 head bok choy (or pak choy)
- juice of a lemon or lime
- 2 tsp mirin
- 1 Tbsp fish sauce (optional)
- rice noodles (thick or thin) around 100gm
- mint and the coriander leaves
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