In­stant Thai co­conut noo­dles

Olive - - Cook -

Fry 1 tbsp Thai red curry paste in a non-stick pan, then add Ω tin of re­duced­fat co­conut milk (freeze the rest) and bring to a sim­mer. Add the sea­son­ing from a pack of in­stant veg­gie noo­dles along with 100ml wa­ter, and heat. When boil­ing, drop in the noo­dles and cook for 2 min­utes. Add a hand­ful of mangetout, baby corn and cooked peeled prawns. Fin­ish with a splash of fish sauce and top with lime wedges and co­rian­der.

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