Ingredients
- 1 tbsp groundnut oil
- 1 onion thinly sliced
- 4 garlic cloves finely chopped
- 3 tbsp ginger grated
- 2 tbsp red curry paste
- 1 tbsp medium curry powder
- 1 litre vegetable stock
- 1 tin good coconut milk (400ml)
- 200 g rice noodles
- 100 g mange tout trimmed
- 150 g baby corn halved
- 1 Lime juiced
- Handful coriander leaves chopped
- 4 spring onions finely sliced
- Handful basil leaves torn
- 1/2 red chilli deseeded and finely sliced
Instructions
- Take a large pan and heat the oil over a medium high heat. Add the onion and sauté for 5-6 minutes until translucent. Add the garlic, ginger, curry paste and curry powder in to the pan and stir to combine. Cook for 3-4 minutes until fragrant.
- Add the vegetable stock and coconut milk and bring to a gentle simmer. Add the mange tout and sweetcorn and allow to cook for 2-3 minutes.
- Take the pan off the heat and add the noodles into the simmering broth and leave for 5-6 minutes to let the noodles cook through. Once the noodles are cooked season with salt and some lime juice to taste.
- Add the coriander leaves and stir to combine. Garnish with spring onions, basil leaves and red chilli.
Notes
TOP TIPS
This is a wonderful warming hug in a bowl. You can add any veggies that you would like and even add some cooked shredded chicken.
Make sure you use your favourite red thai curry paste - they vary in taste and heat, some are much hotter than others. One of my favourites is Thai Taste Red Curry Paste.