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Red vegetable curry with noodles
Red vegetable curry with noodles
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 9.20 gm peanut oil or vegetable oil
  • 1 onion, halved, sliced lengthways
  • 28.00 gm red curry paste
  • 252.50 gm light coconut milk
  • 375.00 gm water
  • 500g broccoli, cut into florets
  • 200g snow peas, topped
  • 425g can baby corn cuts, drained
  • 350g rice stick noodles (see Notes)
  • 8.00 gm brown sugar
  • 24.40 gm fish sauce (see variation)
  • 21.00 gm lime juice
Instructions:
  • 1. Preheat a wok over medium heat, then swirl in oil to coat the wok. Add onion and stir-fry for 3 minutes until softened. Stir in curry paste and cook for 1 minute until fragrant.
  • In a jug, mix coconut milk and water. Gradually pour the mixture into the wok while stirring continuously. Bring to a boil.
  • Add broccoli and cook for 3 minutes until bright green and slightly tender. Stir in snow peas and corn. Continue cooking for 2 more minutes until all the vegetables are just tender.
  • Prepare noodles as directed on the packaging and then drain.
  • Combine sugar, fish sauce, and lime juice in the curry, stirring well. Serve the curry over a bed of noodles on serving plates. Enjoy!

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