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Cooking instructions

Thai Red Curry With Noodles, Red Pepper, Chestnut Mushrooom, Courgette, Lime & Coriander

Thai Red Curry With Noodles, Red Pepper, Chestnut Mushrooom, Courgette, Lime & Coriander

Our Thai red curry is a bowl of sunshine, infused with coconut, lemongrass and the aromatic flavours of fresh basil and lime leaves. We've packed it with a medley of fibre rich healthy seasonal vegetables like red peppers, chestnut mushrooms and courgettes. Filled with gluten free tender rice noodles and finished with a squeeze of lime and fresh coriander.

Prep time

3

Total time

15

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle then take out a deep frying pan or wok.

STEP 2

Place the vermicelli noodles into a heatproof bowl, pour boiling water over from your kettle to cover and leave the noodles to cook until tender, around 3-5 minutes. Drain and set aside to keep warm.

STEP 3

Cut the chestnut mushrooms into quarters, de-seed and slice the red peppers, slice the courgettes and roughly chop the coriander leaves.

STEP 4

Place your frying pan or wok over a medium heat and add a drizzle of oil. Once hot, add the vegetables and cook until tender but al dente, around 5-10 minutes. Pour in the red Thai curry sauce and cook until warmed through, around 2-3 minutes. Season to taste with salt or a splash of soy sauce.

STEP 5

To serve up, divide the rice noodles between serving bowls and ladle over the delicious curry sauce with vegetables. Garnish with some freshly chopped coriander and a good squeeze of fresh lime juice. Enjoy!