with Mushrooms & Rice Noodles
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Add the cashews to a blender with ¼ cup hot tap water. Peel the garlic. Peel and roughly chop the ginger. Peel and roughly chop the shallot. Trim, deseed, and roughly chop the jalapeno. Add the garlic, ginger, shallot, jalapeno, curry powder, paprika, and tamari to the blender. Blend the laksa paste until smooth, scraping down the sides of the blender as necessary.
Bring a medium saucepan of salted water to a boil for the rice noodles. Cut the zucchini into half moons. Thinly slice the mushrooms (the thinner, the better). Halve the green beans. Zest and halve the lime, and cut half into wedges.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable or coconut oil. Once hot, add the laksa paste and cook, stirring constantly, until fragrant and toasted, about 4 to 5 minutes. Add the coconut milk and 1 cup water and bring to a simmer.
Once the curry sauce is simmering, add the zucchini and green beans. Stir and cook until crisp-tender, about 2 to 3 minutes. Add the mushrooms, toss to combine, and remove from the heat. Taste and adjust the seasoning with salt.
Add the vermicelli rice noodles to the boiling water and remove from the heat. Cook until tender, about 2 to 3 minutes. Drain, and divide between serving bowls.
Add the lime zest and juice from half of the lime to the curry, off of the heat. Divide the vegetable laksa between bowls and top with mint leaves and lime wedges. Enjoy!