“Vegetables form a very important part of our diet. This curry supplies us with great taste and variety. It is delicious on noodles, but is just as good served with rice or naan bread. ” – Richard Hirsch
Vegeetable Red Thai Curry with Noodles
Serves 2
- 30ml olive oil
- 45ml red Thai curry paste
- 1 small onion, chopped
- 1 clove garlic, crushed
- 1 small piece ginger root, finely chopped
- 125g mange tout
- 125g fresh green beans, cut into 2cm lengths
- 2 carrots, cut into julienne strips
- 1 courgette, cut into 2.5cm chunks
- 1 red pepper, deseeded and sliced
- 1 x 200g tin water chestnuts, drained and sliced
- 1 x 400g tin “lite” coconut milk
- 60ml vegetable stock
- 10ml fish sauce
- 20ml brown sugar
- 200g Chinese noodles
- Fresh coriander to garnish
Let’s cook !
- Heat oil in a large saucepan over medium heat
- Add thai curry paste, and stir for 30 seconds, add in onion, garlic, and ginger root.
- Cook for a further 2-3 minutes, stirring frequently.
- Add in mange tout, beans, carrot strips, courgette, red pepper and water chestnuts. Stir fry for a further 2 minutes.
- Add coconut milk, vegetable stock, fish sauce and brown sugar. Simmer for 8-10 minutes, until vegetables have softened, yet still retain some crunch.
- Meanwhile, pour boiling water over Chinese noodles. Leave 2-3 minutes. Drain, and rinse under cold water, to arrest the cooking process.
- Place noodles into a bowl, pour vegetables and sauce over the noodles.
- Garnish with fresh coriander and serve.
Enjoy !! 
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