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1 Servings
Recipe By: Maddie Hall
Shared By Maddie Hall

Thai Coconut Curry Noodles For 1


  • 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


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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