Thai squash & pineapple curry
Try this curry with a touch of Thai flavours, ready in 30 minutes
Spicy coconut noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp red curry paste
- 400g can coconut milk(use reduced-fat if you prefer)
- 100g pack mixed mushroom
- 1 block of wide rice noodlessoaked according to pack instructions
- 100g beansprout
- 1 fat green chillisliced into rings
- ½ bunch spring onions
Nutrition: per serving
- kcal226
- fat17g
- saturates14g
- carbs15g
- sugars4g
- fibre1g
- protein4g
- salt0.45glow
Method
step 1
Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.
step 2
Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.
