Prep Checklist
Ingredients (13)
- Thai Red Curry Paste1 ½ tbsp
- Vegetable Oil1 tsp
- Vegetable Stock1 L
- Coconut Milk400ml
- Brown Sugar2 tsp
- Egg Noodles175g
- Carrots2
- Chinese Leaf1/2
- Bean Sprouts150g
- Cherry Tomatoes6
- LimeJuice of 1
- Spring Onions3 sliced thinly
- CorianderHandful
Video Tutorial
Preparation & Cooking
Instructions (2 Steps)
0/2 completed
- 01
Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
- 02
Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.
