Carrot Thai Noodle Curry
An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and showcasing our small batch of Thai red curry paste. A delicious warming family meal.
Substitutes:
- No carrots? Use aubergine, courgette, parsnips, green beans, mushrooms or broccoli instead.
- No onion? Try with red onion or shallot instead.
- No sesame oil? Use coconut oil or olive oil instead.
- No lime? Use lemon juice instead.
- No coriander? Try with fresh parsley instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 Carrot (sliced )
1 Onion (finely chopped)
½ Green pepper (chopped)
100 g Sprouting broccoli (cut in half)
100 g Oddbox Thai red curry paste
2 tbsp Sesame oil
1 Can coconut milk
200 g Noodles (any)
1 Lime
1 Chilli (thinly sliced )
5 g Fresh coriander
Recipe:
- Heat sesame oil in a frying pan or wok. Stir in the onion, carrots, pepper and broccoli. Fry for 8 minutes, stirring often, until the veggies start to get tender.
- Add curry paste and coconut milk to the pan. Give it all a good stir, bring to the boil, then allow it to simmer for 5 minutes.
- Meanwhile, cook the noodles following pack instructions.
- Divide the noodles between two bowls, top with the curry, squeeze over some lime juice and garnish with red chilli and fresh coriander. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 2 months.
