Easy veggie red curry noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1tbsp vegetable oil
- ½ 170g jar Thai red curry paste
- 200ml coconut milk
- 1tsp brown sugar
- 1 red pepperseeds removed and sliced
- 250g mixed baby veg(mangetout, baby corn, broccoli etc), halve any big pieces
- 100g dried medium egg noodles
Nutrition:
- kcal556
- fat29g
- saturates16g
- carbs54g
- sugars13glow
- fibre10g
- protein14g
- salt1.25g
Method
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.
