Thai Red Curry With Noodles, Red Pepper, Chestnut Mushrooom, Courgette, Lime & Coriander
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 theĀ vermicelliĀ noodlesĀ 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
Roughly chop the coriander leaves, cut the lime into quarters and set aside for garnish. Cut theĀ chestnut mushrooms into quarters, deseed and slice the red pepper, and cut the courgette into bite-sized pieces - about 2 cm chunks.
STEP 4
Place your frying pan or wok over a medium heat and add a drizzle of oil. Once hot, add the prepared chestnut mushrooms, red pepper and courgette and cook until tender but al dente, around 5-10 minutes. Pour in the red ThaiĀ curryĀ sauceĀ 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 vermicelliĀ noodlesĀ between serving bowls and ladle over theĀ red curryĀ sauceĀ withĀ vegetables. Garnish with some freshly choppedĀ corianderĀ and a good squeeze of freshĀ limeĀ juice. Enjoy!
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Thai Red Curry With Noodles, Red Pepper, Chestnut Mushrooom, Courgette, Lime & Coriander
Thai Red Curry With Noodles, Red Pepper, Chestnut Mushrooom, Courgette, Lime & Coriander
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 theĀ vermicelliĀ noodlesĀ 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
Roughly chop the coriander leaves, cut the lime into quarters and set aside for garnish. Cut theĀ chestnut mushrooms into quarters, deseed and slice the red pepper, and cut the courgette into bite-sized pieces - about 2 cm chunks.
STEP 4
Place your frying pan or wok over a medium heat and add a drizzle of oil. Once hot, add the prepared chestnut mushrooms, red pepper and courgette and cook until tender but al dente, around 5-10 minutes. Pour in the red ThaiĀ curryĀ sauceĀ 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 vermicelliĀ noodlesĀ between serving bowls and ladle over theĀ red curryĀ sauceĀ withĀ vegetables. Garnish with some freshly choppedĀ corianderĀ and a good squeeze of freshĀ limeĀ juice. Enjoy!
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Description
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 theĀ vermicelliĀ noodlesĀ 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
Roughly chop the coriander leaves, cut the lime into quarters and set aside for garnish. Cut theĀ chestnut mushrooms into quarters, deseed and slice the red pepper, and cut the courgette into bite-sized pieces - about 2 cm chunks.
STEP 4
Place your frying pan or wok over a medium heat and add a drizzle of oil. Once hot, add the prepared chestnut mushrooms, red pepper and courgette and cook until tender but al dente, around 5-10 minutes. Pour in the red ThaiĀ curryĀ sauceĀ 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 vermicelliĀ noodlesĀ between serving bowls and ladle over theĀ red curryĀ sauceĀ withĀ vegetables. Garnish with some freshly choppedĀ corianderĀ and a good squeeze of freshĀ limeĀ juice. Enjoy!
