Thai Red Curry With Rice Noodles
I’m going through a Thai phase June. And I’m loving the Robertson’s Thai red curry cook-in-sauce, a lot.
About a week ago I made this dish with medium rice noodles from Woolworths and I thoroughly loved it. I took all the vegetables I had in the fridge and threw them into a pan with coconut milk, leftover salsa and some tomato paste. I wanted to refine the dish a little so I made it again a few days ago.
I usually follow a 2 protein, 1 carb and vegetable or salad rule, at lunch, so this was the perfect portion and balance.
I also made the coconut milk for this recipe and was able to control the fats in the dish, carefully. Click on the button below if you’re up for making your own milk.
Ingredients for 2 portions
1 onion, diced
1/2 punnet cherry tomatoes
1/2 head of broccoli
1/2 punnet sliced mushrooms
1 pepper, sliced
handful of sugar snap peas
4 soya sausages/150 g chicken strips/150 g beef strips/4 fish fillets
1 tsp coconut oil
1 sachet Robertson Thai Red Curry Cook-In-Sauce
2 cups coconut milk
1 tbsp tomato paste
1 wheel medium rice noodles (I use the Woolies brand)
Method
In a hot wok, heat oil and fry onions.
Add all the vegetables, except the cherry tomatoes, and protein of your choice.
Pour in coconut milk and a tiny amount of water and stir in the cook-in sauce.
Before covering the wok with a splatter lid, make a well in the middle and place the dry wheel of rice noodles in there and add the tomatoes.
Turn the stove off and let the dish simmer for 5-10 minutes.
Give the dish a toss and serve hot with a sprinkle of chili flakes or some lemon grass.
