Thai basil coconut curry

Serves: 2 people

• 1 bunch Infarm Thai Basil
• 1 bunch Infarm Cilantro (optional)
• 3 large tomatoes
• 1/2 inch (1 cm) ginger
• 1 onion
• 5 garlic cloves
• 2 tbsp red curry paste
• 2 cups (500 ml) coconut cream
• 1 pumpkin, peeled and diced
• 1 small broccoli, broken into florets and stem peeled and diced
• 8.8 oz (250 gr) vermicelli noodles
• 1 lime

Pulse Infarm Thai Basil stems, Infarm Cilantro stems (if using), tomatoes, ginger, onion, garlic, curry paste, and coconut cream to a smooth liquid, 2 mins.

Simmer in a medium pot, stirring occasionally until the mixture is slightly thickened, 15 mins.

Add vegetables and pour in enough water to cover. Bring to a simmer and cook, stirring occasionally, until vegetables are soft but crisp.
Cook rice noodles in boiling water, 3 mins. Strain and rinse.
Spoon curry over the rice noodles and top with Infarm's Thai Basil leaves and Cilantro. Serve with lime wedges and hot chilli peppers.