Thai Curry Kelp Noodles

Not only is this curry delicious, it is bursting with nutrients. Dried coconut comes with fibre, iron, protein and zinc – the ideal combo for healthy tissues, blood and bones and for gorgeous skin. Kelp noodles are also well known for their high iodine content, which plays a key role in metabolism and thyroid function.
Serves 4
Total Time
1 Hour
For the curry sauce
1 litre (1¾ pints) of coconut milk
200g (7oz) of cashew nuts, soaked for 4–6 hours
Zest and juice of 2 limes
4 tbsp of tamari
4 tbsp of date paste or 75g (2¾oz) of pitted dates, soaked for 4–6 hours
2 garlic cloves
1½ green chillies
2.5cm (1in) of root ginger
1 tbsp of ground cumin
2 tsp of ground coriander
For the noodles
340g (11¾oz) of pack of kelp noodles
2 courgettes, spiralised
Optional extras
Roasted vegetables or kale salad
Sugar snap peas, thinly sliced
baby corn, thinly sliced
Parsley leaves
Dried chilli flakes
Step 1

Put the coconut milk into a blender, add the remaining curry sauce ingredients and blend on a high setting. Keep the motor running for two to three minutes if you would like to serve the sauce warm.

Step 2

Put the noodles and spiralised courgettes in a bowl. Add the curry sauce and stir it through. Leave the kelp and courgette noodles to sit in the sauce for at least 10 minutes to give them time to soften.

Step 3

Serve the curry in bowls with either ‘roasted’ veggies or on a bed of kale salad. Sprinkle each serving with optional veggies for an authentically Thai dish, and with the parsley leaves and chilli flakes for added colour and flavour.

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