- 1½ tbsp Thai red curry paste
- 1 tsp vegetable oil
- 1l vegetable stock
- 400ml can half-fat coconut milk
- 2 tsp brown sugar
- 175g medium egg noodles
- 2 carrots, cut into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ head Chinese leaf, sliced
- ½ x 300g bag beansprouts
- 6 cherry tomatoes, halved
- juice 1 lime
The same shape, but smaller than…
- 3 spring onion, halved, then finely sliced lengthways
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- handful coriander, roughly chopped
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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.
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.
Many curry pastes contain dried shrimp and fish sauce. Read the labels carefully if you want to make this a vegetarian dish. If you're cooking this for meat-eaters, try adding shredded leftover roast chicken.