- 2 yellow peppers
- 2 T vegetable oil
- 12 courgettes, cut on a slant into large chunks
- 3 T Thai green curry paste
- ¾ cup coconut milk
- Sea salt and coarse black pepper
- 200 g vermicelli rice noodles, cooked
- ½ cup unsalted cashew nuts, toasted
Arrange the peppers on a baking tray, then slide under a hot grill and cook for 20 minutes, turning occasionally, until soft and scorched. Transfer to a bowl and cover with cling film.
Allow to sweat for 15 minutes, then peel, remove the cores and seeds and cut into quarters. Heat a frying pan over a high heat until smoking. Add the oil and courgettes and fry for 2 minutes, or until evenly browned.
Add the peppers and curry paste and fry for 30 seconds. Pour in the coconut milk, reduce the heat and simmer for 8 minutes. Season to taste, then ladle the curry over the hot noodles and scatter with toasted cashew nuts.
Per serving: 2237.7 kJ, 7.7 g protein, 40.5 g fat, 34.1 g carbs