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Chasoba with green curry and spring veggies

Ingredients for 2 people

  • 1 pack of chasoba
  • 50g of shelled peas
  • 50g of shelled beans
  • 50g of snow peas
  • ½ zucchini
  • ½ cucumber
  • 1 tablespoon of green curry paste or ½ combawa, 1 stick of lemongrass, 1 garlic clove, 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds and the stems of a bunch of cilantro
  • 10cl of coconut milk
  • 1 teaspoon of fish sauce (or nuoc nam)
  • 1 teaspoon of sugar to balance the sauce (if necessary)
  • 1 teaspoon of neutral oil
  • 1 tablespoon of sesame oil and a quarter of lime (optional, for plating)

Directions

For the green curry sauce :

1. If you are not using pre made green curry paste, make the green curry paste by crushing in a mortar or blending coriander seeds, cumin, combawa zest, roughly chopped stick of lemongrass, peeled garlic clove, peeled and roughly chopped shallot and peeled galanga together. You can also add a little bit of salt to help crush the ingredients thanks to its abrasive properties.

2. Once reduced to a smooth purée, heat up on medium heat the green curry paste in neutral oil in a saucepan for 2 minutes so that it fully expresses its aroma. Add the coconut milk and boil for 5 minutes. Adjust with the fish sauce and sugar if necessary. Filter to obtain a smooth paste if the curry paste chunks are too big. Keep on low heat until ready to serve.

3. Keep on low heat until ready to serve.

For the noodles and veggies :

1. Get an ice bath ready. It is a bowl filled with cold water and ice cubes to stop the cooking of vegetables and preserve their color.

2. Cut the zucchini and cucumber in dices, beads with a melon baller or in slices. Small pieces are important to ensure quick cooking. Remove the stalks of snow peas.

3. Cook the noodles following the instructions on the pack, for approximately 8 minutes. Once cooked, give them a quick rinse to remove the starch.

4. In a saucepan of salted boiling water or in a steamer, cook the shelled peas, beans, snow peas, zucchini and cucumber pieces for approximately 3 minutes, until they are tender yet still firm. Drain the veggies, salt to taste and set aside.

5. You can cook the noodles and veggies in the same saucepan by adding the veggies 3 minutes before the noodles are cooked.

Plating : 

Toss the noodles in green curry paste to thoroughly cover them and place in a plate a pair of tongs and a ladle. Top it nicely with a few green veggies, a few spoonfuls and a dash of sesame oil. You can finish it with a quarter of lime to add a little bit of sourness.

 

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