Ingredients
1 large swede
Chiba tsumataro or similar tool to cut the swede into vermicelli noodles
Use chiba tsumataro noodle knives and cut your swede into vermicelli.
You may need to peel the swede well and cut a few slits through tsumataro sheet knives first.
For the curry:
1 large yellow onion, sliced
1 tbsp olive oil
4 cloves garlic, finely chopped
4 tbsp red curry paste
600 ml coconut milk
3 tbsp coconut aminos
1 tbsp coconut sugar
1 lemongrass, finely chopped
3 lime leaves
1 chili pepper, finely chopped
1 lime, squeezed juice
1 pot fresh coriander
1 tbsp sesame
Instructions
- Add red curry paste, olive oil, onion and garlic to a deep frying pan over high heat and sauté for a minute.
- Remove the outer part of the lemongrass. Chop the lemongrass as finely as you can.
- Pour coconut milk into the wok and add lemongrass, coconut aminos, lime leaves and coconut sugar. Let cook uncovered for 10 minutes.
- Pick the coriander leaves. Chop the coriander stems and chili pepper.
- Remove from the heat and sprinkle with coriander leaves. Serve immediately with freshly cut swede vermicelli, a little sesame and chili pepper if you want a little more heat.