Easy veggie red curry noodles
Try our vegetarian Thai red curry noodles for a filling midweek meal loaded with red pepper, mangetout and baby corn
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tbsp vegetable oil
- 170 ½g jar Thai red curry paste
- 200ml coconut milk
- 1tsp brown sugar
- 1red pepper , seeds removed and sliced
- 250g mixed baby veg (mangetout, baby corn, broccoli etc), halve any big pieces
- 100g dried medium egg noodles
Instructions
Step 1
Place a deep, wide frying pan or wok on medium heat and add the vegetable oil.Step 2
Add the Thai red curry paste to the oil and cook for 1 min, or until the paste is smelling fragrant. Add the coconut milk and bring to a boil. Add the sugar, then reduce to a simmer and cook for 1 min.Step 3
Add the vegetables, (if you are using mangetout then keep these back) and turn the heat up to medium, cooking until just tender but retaining a bite, about 6-8 mins. 2 mins before the end of cooking time add the mangetout.Step 4
Meanwhile, cook the noodles following the packet instructions and divide them between two bowls. Add some vegetables to the bowls and top with the curry sauce.