1 tbsp coconut oil
2-3 spring onions, finely chopped
1 tsp fresh ginger, grated
1 cup coconut milk
4 inch piece of lemongrass
1 tsp fish sauce/tamari
juice of a lime
2 tomatoes, diced and deseeded
3 courgettes, sliced very thinly
small handful basil leaves
small handful coriander leaves
- Heat the coconut oil in a pan over a low heat, add most of the spring onions, the ginger and the lemongrass. Add the coconut milk and fish sauce and simmer for about 20 minutes, then add the lime juice and a pinch of sugar or honey, to taste, and a little water if it thickens too much.
- Add the tomatoes to the pan, along with the basil and stir until the leaves wilt.
- Turn off the heat, remove the lemongrass and add the courgette noodles. Serve before the courgette cooks and top some coriander, peanuts and the remaining spring onion.