2-3hot chilesstemmed and seeded (if you like lots of spice, leave some seeds in!)
3clovegarlic
2tablespoonsginger
2tablespoonsavocado or other light tasting oil
1/2teaspoonsalt
1teaspooncumin
3tablespoonslemon juice
1bunch watercressabout a cup, packed
1bunch fresh cilantroabout a cup, packed
Instructions
Start your water for rice noodles and vegetables.
In a food processor or blender, add all curry ingredients except for the cilantro and watercress and blend until smooth.
Add in watercress and cilantro, pulse until well minced and incorporated. You could add a little water to thin if desired.
Cook rice noodles according to package directions.
During the last 3-5 minutes, toss in your choice of chopped vegetables for blanching.
Drain, rinse, and toss with green curry.
You may want to start with less noodles and then add more to taste, depending on how strong you like the flavor of your green curry.Top each serving with toasted cashews.