young coconut noodles with green curry sauce by Francis Tugnao
Francis Tugnao, Executive Chef at Alive! Restaurant and the new PESCE at eco-luxury holistic medical wellness resort The Farm at San Benito in The Philippines, shares his recipe for young coconut noodles with green curry sauce.
This spicy comfort dish for the vegetarian palate is one of The Farm’s favourites. All the authentic trimmings – freshly made green curry paste, fish sauce, kaffir lime leaves, coconut milk and sweet basil – give an authentic green curry taste from Thailand. Please note that the green curry paste can be made in a bigger batch, and kept frozen for up to three months.
- 1 cup vegan dashi
- 1⁄4 cup cashews, soaked
- 4 tbsp green curry paste
- 2 tbsp muscovado sugar
- 3 tbsp vegan fish sauce
- 2 kaffir lime leaves
- 2 cups coconut milk
- 1 cup sweet basil leaves or green leeks, blanched
- 1 tsp sea salt
- 2 red chilies
- 3 cups coconut “noodles”, julienned with a knife
- 2 cups zucchini, sliced in half-moon shapes
- 1 cup shiitake or button mushrooms, sliced
- 1 cup bell pepper, sliced
- 2 tbsp tamari
- 2 tsp sesame oil
- 1 clove garlic, finely minced
6 Thai basil leaves
For green curry sauce: in a blender, put cashews, muscovado sugar, kaffir lime leaves, coconut milk, basil or green leek, and sea salt. Blend until creamy.
For vegetables: marinate coconut noodles in 1 tbsp tamari, and 1 tsp sesame oil for 30 minutes to 1 hour. Marinate mushrooms in 1 tbsp tamari and 1 clove garlic for 30 minutes to 1 hour.
For assembly: warm through the zucchini, mushrooms and bell peppers, and place on top of the coconut noodles on a serving plate. Pour warmed green curry sauce over and garnish with sprigs of Thai basil.
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