Vegetable Red-Thai Curry with Noodles

January 16, 2019
January 16, 2019
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Vegetable Red-Thai Curry with Noodles


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.
Serves 2

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 fish sauce
20 ml brown sugar
200 g Chinese noodles

To garnish: Fresh coriander

  1. Heat oil in a large saucepan over medium heat.
  2. Add Thai curry paste, and stir for 30 seconds; add in onion, garlic, and ginger root.
  3. Cook for a further 2 – 3 minutes, stirring frequently.
  4. Add in mange tout, beans, carrot strips, courgette, red pepper and water chestnuts. Stir-fry for a further 2 minutes.
  5. Add the coconut milk, vegetable stock, fish sauce and brown sugar.
  6. Simmer for 8 – 10 minutes, until vegetables have softened, yet still retain some crunch.
  7. Meanwhile, pour boiling water over Chinese noodles. Leave for 2 – 3 minutes. Drain, and rinse under cold water, to arrest the cooking process.
  8. Place noodles into a bowl; pour vegetables and sauce over noodles.
  9. 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

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.