Delicious red curry noodles recipe, packed with delicious Thai flavors and spices. Super easy and quick to prepare, ideal for a quick dinner!
Course Main Course
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
1/2tbsptoasted sesame oil
2tbspThai red curry paste
1mediumcourgette(cut in half and sliced)
200mllight coconut milk
2spring onions(chopped diagonally)
1lime(cut into wedges, to serve)
In a large pan, heat the sesame oil and add cashews. Toast them for 2-3 minutes, until golden brown. Set aside on a paper kitchen towel.
Add the Thai curry paste to the pan and keep stirring for a minute, add courgette, carrot, mushrooms, tomato paste and stir well. Pour in the coconut milk and 200 ml water, curry powder, tamari sauce and sugar. Gently bring to boil, then reduce heat and simmer for 10 minutes.
Put the rice noodles into a large, heatproof bowl and cover with boiling water. Set aside for 3 minutes, then gently stir with the fork and set aside for further 5 minutes.
Add the bean sprouts to the vegetables just before serving, stir well and remove from the heat. Drain noodles, divide into two bowls and ladle the soup and vegetables over the noodles.
Top with the fried cashews, spring onions and extra bean sprouts. Serve with the lime wedges.
You can swap coconut sugar for brown sugar.Tamari sauce can be swapped for soy sauce.I've used home-made Thai red curry paste, but store bought one is fine.