Usually make Thai green curry but I love red curry too!
- 1 nest of rice noodles per person
- 2 Tablespoons Red Thai curry paste
- Olive oil or whatever you have
- 1 tin coconut milk
- Pack stir fry veggies
- 1 teaspoon soy sauce
- Splash maple syrup
- Lime juice
- Fresh coriander
- Spring onion
Cook rice noodles according to package instructions. Once cooked set off to the side.
While the noodles are cooking, add a little How to a deep sided pan and add your veggies. Cook for about 5 minutes on medium heat or until soft.
Add the curry paste and stir until it coats the veggies. 1-2 minutes.
Add the coconut milk to the pan and stir until the paste has mixed into it. It should be a light reddish creamy colour. Add the soy sauce and splash of maple syrup. Simmer for 10 minutes until thickened.
Once simmered, add the cooked noodles to the pan and mix together. Take off the heat and add a splash of lime juice.
Serve immediately with coriander and spring onion for garnish.
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