Thai Curry Noodles

Preparation time - 15 minutes

Cook time - 20 minutes

Ingredients:

• 1 bunch coriander, chopped
• 2 tablespoons coconut oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup mangetout 
• 3 tablespoons Thai red curry paste
• 1 can (400ml) coconut milk
• 200g egg noodles
• 2 tablespoons soy sauce
• Juice of 1 lime
• Sesame seeds, toasted, for garnish

Instructions:

1. Finely chop the coriander leaves and set them aside.
2. Heat the coconut oil in a large frying pan over medium-high heat.
3. Add the sliced peppers to the pan and sauté for about 3 minutes until they begin to soften.
4. Add the mangetout and Thai red curry paste to the pan, and cook for an additional 3 minutes, stirring occasionally.
5. Pour in the coconut milk and add the egg noodles to the pan. Cook for about 4 minutes, or until the noodles are cooked through, stirring occasionally. Meanwhile, toast sesame seeds in a separate frying pan over medium heat until golden brown.
6. Stir in the soy sauce and lime juice, mixing well with the noodles and vegetables. Serve immediately, garnished with the reserved chopped coriander and toasted sesame seeds.

 Serves 2

Enjoy your homemade Thai curry noodles!