Sharing my latest obsession… delicious, Asian-inspired curry noodles! These make the perfect quick dinner for the family, or if you’re looking to spice up your weekly lunches with something nutritious and so satiating.
This version is brimming with cruciferous veggies and crunchy, antioxidant-rich capsicum alongside prawns. If you’re not a seafood lover, you can swap out the prawns for tofu, or any protein of your choice.
Garnish generously with chilli (or my favourite, Krunchili) and fresh, tangy lime juice.
Jess x
Time to cook: 10 minutes, Serves: 3
Ingredients:
- 400ml (14.1oz) tin coconut milk
- 2 tbsp red curry paste
- 1 tbsp peanut butter
- 2 cups (500ml) stock, we used chicken
- 2 serves noodles, we used long-life wheat noodles
- 1 bulb baby bok choy, chopped
- ½ bunch broccolini, chopped
- 1 red capsicum, in strips
- 250g (8.8oz) prawns
To serve:
- 2 spring onions, chopped
- 1 tbsp chilli oil
- 1 lime, juiced
- Coriander leaves
Method
Heat a large saucepan over a medium high heat. Add the coconut milk, red curry paste and peanut butter and whisk until smooth.
Pour in the stock and whisk again. Bring to a gentle boil. Add in the remaining ingredients and stir gently so that everything is covered with liquid.
Reduce the heat to a simmer and cover with a lid. Leave to simmer, covered, for 5 minutes.
Remove from the heat and stir to separate the noodles.
Divide between serving bowls and top with spring onions, lime juice, chilli oil and coriander leaves.
