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Thai Coconut Curry Noodles
Ingredients
- 3tbsp thai red curry paste
- 1 can coconut milk
- 1tbsp rice malt syrup
- 2tbsp soy sauce
- 1tsp paprika
- Juice from 1/2 lime
- Broccolini
- Sleeve of sweet basil
- 2x90g soba noodles
- Spring onions
- Chilli
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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