INGREDIENTS
1/2 Tb
Vegetable Oil
1 Tb
Ginger, grated
1 13.5 oz can
Coconut Milk
3 cloves
Garlic, minced
2 ozs
Tamarind Juice
1 Tb
Rice Vinegar
2 Tbs
Green Curry Paste
1 Tb
Brown Sugar
2 Tb s
Vegetable Oil
1 c
Broccoli Florets
3/4 c
Snap Peas
3/4 c
Pineapple Chunks
2 lbs
Rice Noodles, cooked & oiled
1/3 c
Vegetable Stock
1 Tb
Black Sesame Seeds
1 Tb
Basil leaves, chopped
1 Tb
Cilantro, chopped
1
Lime, wedges