Creamy Thai Red Curry Udon Noodles

• servings: Serves 2
• total time: 9 minutes

Ingredients

2 tbsp thai red curry paste

1 tsp smooth peanut butter (optional)

2 spring onions, finely chopped

2 garlic cloves, finely diced

2cm piece fresh ginger, grated

Few sprigs fresh coriander leaves, chopped

1 tsp sesame seeds

1 tbsp light soy sauce

1 tbsp vegetable oil

200 mls coconut milk

250 mls stock (chicken or vegetable)

200g udon noodles (cooked weight - I used ready to eat. If you aren’t serving with dumplings you may want a larger portion of noodles)

to serve:

6 Dumplings/ gyoza of choice, steamed as per instructions (I used frozen pork dumplings)

Handful of greens of choice, pan fried for 3-4 minutes (I used snow peas but bok choy would also work well)

Garnish: fresh lime slices, sesame seeds, chilli oil and spring onion

Directions

Finely dice the garlic, grate the ginger.

Chop the spring onions (keep the whites of the onion for the base paste, the greenest part as a garnish). Finely chop the coriander leaves.

Combine the peanut butter, curry paste, ginger, garlic, spring onions, sesame seeds and soy sauce in a bowl.

Heat the oil in a frying pan

Once hot, add the combined paste and fry on a medium heat for 2 minutes, until fragrant

Add in the coconut milk and chicken stock, stir well and let simmer for 7-8 minutes

Add in the cooked udon noodles and stir, cook for a further minute

Serve with steamed dumplings and pan-fried greens

Garnish with fresh lime slices, sesame seeds, chilli oil and spring onion.

This dish is super easy to throw together, but FULL of flavour!