CREAMY THAI RED CURRY UDON NOODLES

Serves 2
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Directions

  1. 1Finely chop the spring onions.
  2. 2Finely chop the spring onions.
  3. 3Finely chop the spring onions.
  4. 4Grate the ginger.
  5. 5Grate the ginger.
  6. 6Grate the ginger.
  7. 7Finely dice the garlic.
  8. 8Finely dice the garlic.
  9. 9Finely dice the garlic.
  10. 10Combine the peanut butter, curry paste, ginger, garlic, spring onions, sesame seeds and soy sauce in a bowl.
  11. 11Combine the peanut butter, curry paste, ginger, garlic, spring onions, sesame seeds and soy sauce in a bowl.
  12. 12Combine the peanut butter, curry paste, ginger, garlic, spring onions, sesame seeds and soy sauce in a bowl.
  13. 13Heat the oil in a frying pan and add the combined paste and fry on a medium heat for 2 minutes, until fragrant.
  14. 14Heat the oil in a frying pan and add the combined paste and fry on a medium heat for 2 minutes, until fragrant.
  15. 15Heat the oil in a frying pan and add the combined paste and fry on a medium heat for 2 minutes, until fragrant.
  16. 16Add in the coconut milk and chicken stock, stir well and let simmer for 7-8 minutes.
  17. 17Add in the coconut milk and chicken stock, stir well and let simmer for 7-8 minutes.
  18. 18Add in the coconut milk and chicken stock, stir well and let simmer for 7-8 minutes.
  19. 19Add in the cooked udon noodles and stir, cook for a further minute.
  20. 20Add in the cooked udon noodles and stir, cook for a further minute.
  21. 21Add in the cooked udon noodles and stir, cook for a further minute.
  22. 22Serve with steamed dumplings and pan-fried greens and garnish with fresh lime slices, sesame seeds, chilli oil and spring onion.
  23. 23Serve with steamed dumplings and pan-fried greens and garnish with fresh lime slices, sesame seeds, chilli oil and spring onion.
  24. 24Serve with steamed dumplings and pan-fried greens and garnish with fresh lime slices, sesame seeds, chilli oil and spring onion.

Ingredients

  • 2 tbsp thai red curry paste
  • 2 tbsp thai red curry paste
  • 2 tbsp thai red curry paste
  • 1 tsp smooth peanut butter
  • 1 tsp smooth peanut butter
  • 1 tsp smooth peanut butter
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 cm fresh ginger
  • 2 cm fresh ginger
  • 2 cm fresh ginger
  • sprigs fresh coriander leaves
  • sprigs fresh coriander leaves
  • sprigs fresh coriander leaves
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 200 mls coconut milk
  • 200 mls coconut milk
  • 200 mls coconut milk
  • 250 mls stock (chicken or vegetable)
  • 250 mls stock (chicken or vegetable)
  • 250 mls stock (chicken or vegetable)
  • 200 g udon noodles
  • 200 g udon noodles
  • 200 g udon noodles
  • 6 dumplings/ gyoza of choice
  • 6 dumplings/ gyoza of choice
  • 6 dumplings/ gyoza of choice
  • Handful greens of choice
  • Handful greens of choice
  • Handful greens of choice
  • fresh lime slices
  • fresh lime slices
  • fresh lime slices
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • chilli oil
  • chilli oil
  • chilli oil
  • spring onion
  • spring onion
  • spring onion

Equipment

knifegraterbowlspoonfrying pan