Vegetables form a very important part of our diet. This curry supplies us with great taste and variety. It is delicious on noodles, but is just as good served with rice or naan bread.
- 30 ml olive oil
- 45 ml red Thai curry paste
- 1 small onion, chopped
- 1 clove garlic, crushed
- 1 small piece ginger root, finely chopped
- 125 g mange tout
- 125 g fresh green beans, cut into 2 cm lengths 2 carrots, cut into julienne strips
- 1 courgette, cut into 2.5 cm chunks
- 1 red pepper, deseeded and sliced
- 1 x 200 g tin water chestnuts, drained and sliced 1 x 400 g tin “lite” coconut milk
- 60 ml vegetable stock
- 10 ml sh sauce
- 20 ml brown sugar
- 200 g Chinese noodles
- Fresh coriander.
- Heat oil in a large saucepan over medium heat.
- Add Thai curry paste, and stir for 30 seconds; add in onion, garlic, and ginger root.
- Cook for a further 2 – 3 minutes, stirring frequently.
- Add in mange tout, beans, carrot strips, courgette, red pepper and water chestnuts. Stir-fry for a further 2 minutes.
- Add the coconut milk, vegetable stock, sh sauce and brown sugar.
- Simmer for 8 – 10 minutes, until vegetables have softened, yet still retain some crunch.
- Meanwhile, pour boiling water over Chinese noodles. Leave for 2 – 3 minutes. Drain, and rinse under cold water, to arrest the cooking process.
- Place noodles into a bowl; pour vegetables and sauce over noodles.
- Garnish with fresh coriander, and serve.
Peel root ginger easily: scrape the skin off with the edge of a teaspoon. It’s amazing how the teaspoon gets into all the knobbly bits of the root ginger, removing the skin with ease.
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