Thai Coconut Curry Noodles For 1

Ingredients

1tbsp Thai Gourmet red curry paste

165ml TCC light coconut milk

1/2tbsp rice malt syrup

1/2tbsp Bragg’s liquid aminos

1/2tsp paprika

Juice from 1/2 lime

1 bunch Broccolini

15g sweet basil

90g Udon Noodles

2 Spring onions

1/2 tsp Chilli flakes

Directions

Cook udon noodles in rapid water for 8mins, once cooked drain and rinse with warm water and set aside
In a large saucepan, add your curry paste and bring to medium-low heat to toast for about 1 minute
Add coconut cream to pan and stir until combined
Next add in your rice malt syrup, soy sauce, paprika, green onions, broccolini, chilli and juice of half your lime. Give it a stir, and give it a taste. If you like your sauce more sweet, add in a bit more rice malt syrup, if it is not tart enough, add some more lime juice...etc
Add in your Thai basil leaves and stir, letting the leaves infuse your sauce
Add your udon noodles to your pan of sauce and stir throughly
The noodles will absorb the liquid from the sauce, leaving you with a rich creamy sauce over the noodles
Plate and top with chopped coriander, green onions, and more lime if desired

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