All that is gold does not glitter.

Serves 4 -6

Ingredients for sauce:

½ Tbsp. Vegetable oil

1 Tbsp. Ginger, grated

3 cloves Garlic, minced

1- 13.5 oz. can Coconut milk

2 oz. Tamarind juice

1 Tbsp. Rice vinegar, seasoned

2 Tbsp. Green curry paste

1 Tbsp. Brown sugar

Ingredients for dish:

2 Tbsp. Vegetable oil

1 cup Broccoli, florets

¾ cup Snap peas

¾ cup Pineapple, chunks

2 lbs. Rice Noodles- cooked and oiled

1/3 cup Vegetable stock

1 Tbsp. Black sesame seeds

1 Tbsp. Basil leaves, rough chopped

1 Tbsp. Cilantro, rough chopped

1 lime, cut into wedges

Preparation:

To make the Green Curry sauce, in a sauce pan over medium-high heat, add oil and heat until hot. Add ginger and garlic cook until softened.

Add coconut milk, tamarind juice, rice vinegar, green curry paste and sugar. Stirring occasionally, bring to a simmer, dissolve the sugar, turn off heat.  

In a large pan over medium-high heat, add oil and heat until hot. Add broccoli, snap peas and pineapple. Cook until broccoli turns bright green and begins to soften.

Add zucchini noodles and vegetable stock. Stirring occasionally, cook until zucchini noodles begin to soften and are heated through. Don’t overcook the noodles!

Add the Green Curry sauce over the vegetables and zucchini noodles, stir well to combine. Turn off heat, toss with the basil and cilantro.

Serve with lime wedges.

“Except nobody loves him more than April Ludgate, NO ONE!”