WHAT TO EAT TONIGHT

Red curry noodle bowl

Packed full of veg and flavour, you can leave the chicken out for a vegetarian supper instead

Posted

Added on

Packed full of veg and flavour, you can leave the chicken out for a vegetarian supper instead

Posted

  • SERVES 2
  • PREPARATION TIME 15
  • COOKING TIME 20
  • 1 tbsp oil
  • 1 tbsp fresh ginger, peeled and sliced
  • 200ml coconut milk
  • 1 tbsp caster sugar
  • 2 tbsp fish sauce
  • 1 bird’s eye chilli, halved lengthways
  • 60g chopped broccoli florets, blanched
  • Handful of kale, blanched
  • 100g shredded cooked chicken, optional
  • 1 lime, halved, to serve
  • 2 spring onions, chopped
  • 2 tbsp red curry paste
  • 200ml chicken or vegetable stock
  • 1 tbsp hot chilli paste
  • 1 tbsp soy sauce
  • 2 kaffir lime leaves (optional)
  • 60g spiralised courgette
  • 60g chopped asparagus, blanched
  • 100g brown rice noodles
  • Handful of fresh coriander, to serve
  1. Heat the oil in a large saucepan. Add the spring onions and ginger and stir-fry for three to five minutes. Add the curry paste and stir-fry for one minute. Add the coconut milk, stock, sugar, chilli paste, fish sauce, soy sauce, chilli and lime leaves, if using. Simmer for 15 minutes.
  2. Add the vegetables and chicken (if using), then stir in the noodles until just combined (if you cook them for too long, the noodles will become too sticky). Serve topped with a squeeze of lime and the coriander leaves.

Recipe extracted from Pimp My Noodles

Recipe extracted from Pimp My Noodles

Pimp My Noodles by Kathy Kordalis

Published by Hardie Grant

£ 12.99

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Tagged in:
Noodles
curry
Chicken and Turkey

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