Ingredients
Coconut & vegetable curry with noodles
2 tbsp rapeseed oil
2 echalion shallots, finely chopped
2 tbsp minced ginger
2 tbsp red curry paste
1 tin of coconut milk
125ml vegetable stock
1 tbsp hot chili paste
2 tbsp extra soy sauce
1 lemongrass stalk, crushed
300g rice noodles
100g baby corn, thickly sliced
100g tender stem broccoli, thickly sliced
100g grated carrot
100g asparagus, thickly sliced
50g mange tout, thickly sliced
100g red cabbage, finely shredded for garnish
2 tbsp sesame seeds
Zest and juice of 2 limes
Prep time: 30 minutes
Serves: 4
Method
Prepare the noodles as the packet recommends - we recommend the ready-to-cook packets from the supermarket's chilled section.
In a medium saucepan, heat 1 tbsp of rapeseed oil and fry the shallots and ginger for 3-4 minutes.
Add the red curry paste, coconut milk, vegetable stock, chilli paste, soy sauce and lemongrass, then simmer for 15 minutes allowing it to thicken slightly.
In a large saucepan, heat the remaining 1 tbsp of the rapeseed oil over a high heat.
Add the baby corn, carrots, broccoli, asparagus and mange tout. Stir fry for about 5 minutes until the broccoli, asparagus and mange tout are bright green. Add the lime zest.
Add the noodles to the vegetable, then the sauce. Remove the lemongrass stalk and stir through to combine. Just before serving pour over the lime juice.
Sprinkle sesames seeds on top and top with the shredded red cabbage.