This spicy comfort dish for the vegetarian palate is one of The Farm’s favourites. All the authentic trimmings — freshly made green curry paste, vegan fish sauce, Kaffir lime leaves, coconut milk, sweet basil — give you an authentic green curry taste from Thailand.

Serves 4-6

FOR THE CURRY

1 cup 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 of coconut milk
1 cup sweet basil leaves or green leeks, blanched
1 tsp sea salt
2 red chillies

FOR THE NOODLES

3 cups noodles
2 cups courgette, 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

FOR PRESENTATION

6 Thai basil leaves

METHOD

For the green curry sauce, mix in a blender the cashews, muscovado sugar, Kaffir lime leaves, coconut milk, basil or green leek, and sea salt until creamy.

For the vegetables, marinate the noodles in 1 tbsp tamari, and 1 tsp sesame oil for 30 minutes to 1 hour. Marinate the mushrooms in 1 tbsp tamari and 1 clove garlic for 30 minutes to 1 hour.

To present, warm through the courgette, mushrooms and bell peppers, and place on top of the noodles on a serving plate. Pour the green curry sauce over and garnish with sprigs of Thai basil.

Thank you to Chef Francis Tugnao from The Farm for providing this recipe. 

Francis Joseph R. Tugnao has been Executive Chef at Alive! and PESCE restaurants at The Farm at San Benito since May 2016. The Farm is a pioneer when it comes to delicious, organic, vegan cuisine and Alive! serves delicious, innovative vegan dishes using ingredients predominantly grown on-property, saving the transportation of food to the resort. Chef Francis creates dishes using organic ingredients which are high in fibre, essential nutrients, rich in antioxidants and probiotics and key enzymes the body needs.