Dinner Friday 7 September - Thai Red Curry with Noodles

Thai Red Curry with Noodles
1 banana shallot, sliced
30g Thai red curry paste
200ml water
1 ounce/28g creamed coconut
125g fish balls
50g baby corn, cut into bite sized pieces
80g sweet orange pepper,cut into bite sized pieces
100g sugar snaps, cut into bite sized pieces
1 teaspoon sugar
50g rice stick noodles, cooked or soaked according to pack instructions
1 tablespoon fish sauce
handful coriander leaves
2 spring onions, finely sliced

Spray a non-stick wok with a little flavourless oil and fry the sliced shallots until soft. Add the curry paste and saute for a minute to release the flavours. Add the water and creamed coconut. Bring to a simmer and simmer for 5 minutes.

Add the vegetables and fish balls and simmer for about 3 minutes, until vegetables are just tender but still crisp. Add the fish sauce, sugar, coriander and sping onions and stir to combine.

Serve over the cooked rice noodles.

Nutrition Data
Calories (kcal) 642.3
Carbohydrate (g) 76.4
Protein (g) 24.1
Fat (g) 24.6
Fibre (g) 9.9