Easy recipe for delicious coconut curry noodles
Pippa: ‘I love the fresh, bright, sour, spicy flavors of Thai cuisine, and this is my nod to Thai food. When I want to cook something quick and easy during the week, finding a tub of Thai curry paste in the fridge is always a relief.’ If you don’t have any leftover chicken, you can also use frozen prawns or squid rings. You can make this vegan too: make sure the curry paste is vegan and use thin yellow noodles that don’t contain egg.
How to make coconut curry noodles
- Heat the neutral oil in a large pan over medium heat. Fry the curry paste for 30 seconds to 1 minute, until fragrant. Stir in the stock, fish sauce and sugar. Taste and adjust the seasoning if necessary. Pour in the coconut milk and bring to a gentle boil.
- Meanwhile, cook the noodles in another pan according to the instructions on the package.
- Use a vegetable peeler to cut the zucchini into thin ribbons. Add the zucchini ribbons, bean sprouts and chicken to the hot broth and cook for 1 to 2 minutes.
- Divide the noodles, vegetables and chicken between two bowls. Pour over the broth and garnish with the cilantro, red onion, chili pepper and a little lime juice.
Title: Easy noodles
Author: Pippa Middlehurst
Price: €22.50
Publisher: Good Cook
In Easy Noodles, Pippa Middlehurst shares more than 60 versatile noodle dishes that are quick and easy to make. All the recipes are based on various ready-made noodles and inspired by the ingredients, techniques and flavors of East and Southeast Asia. The recipes are divided into three chapters, allowing you to serve easy noodle dishes within 10, 20 or 30 minutes. So on a busy weekday, you won’t spend more than 10 minutes in the kitchen, making delicious noodles with dumplings, soba salad or these coconut curry noodles.
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