Spice up your weekly meal roster with these delicious, Asian-inspired curry noodles! You can whip these up in a flash for hungry bellies or for a quick and nutritious lunch option. We’ve packed in the cruciferous veggies and crunchy, antioxidant-rich capsicum alongside prawns – however you can swap out the prawns for tofu, or any protein of your choice! Garnish generously with chilli and tangy lime. Enjoy!
Time to cook: 10, 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.
