Noodles and Vegetables in Coconut Sauce from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 3 courgettes (zucchini), thickly sliced
• 15 ml/1 tbsp Thai red curry paste
• 1 onion, thickly sliced
• 30 ml/2 tbsp sunflower oil
• 1 lemon grass stalk, finely chopped
• 15 ml/1 tbsp Thai fish sauce
• 30 ml/2 tbsp soy sauce
• 475 ml/16 fl oz/2 cups vegetable stock
• 150 g/5 oz dried egg noodles
• 150 g/5 oz broccoli, stem thickly sliced and head separated into florets
• 2 x 400 ml/14 fl oz cans coconut milk
• 115 g/4 oz Savoy cabbage, thickly sliced
• 2 carrots, thickly sliced
• 60 ml/4 tbsp chopped fresh coriander (cilantro)
• 1 bunch fresh coriander (cilantro)
• 2 lemon grass stalks
• 8–10 small fresh red chillies