Thai Curry Asian Noodles
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 Spring onion, thinly sliced, to garnish
- 1 tbsp chilli flakes
- 4 tbsp Dessicated coconut, toasted
- 100 g roasted peanuts
- 400 g Asian Pad Thai Noodles, cooked according to package instructions
- 1 cup fresh corn kernels
- 200 g organic spinach or Swiss chard, coarsely shredded
- 500 g chicken mince
- 2 x 400 ml can coconut milk
- 70 ml canola oil
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
- 3 tbsp fish sauce
- 2 limes, juiced
- 1 red onion, chopped
- a handful fresh mint leaves, finely chopped
- 1 handful of Basil leaves
- fresh coriander
- 6 garlic cloves, roughly chopped
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Cooking Instructions
For the curry paste:
6 Garlic cloves
6cm Ginger root, roughly chopped
3 Green chillis
Handful of coriander, including the stems (plus extra for the meatballs)
Handful of basil leaves
10 Mint leaves
1 Red onion, roughly chopped
2 Limes, peeled and juiced
4T Fish sauce
3T Crushed coriander seeds, crushed
1T Cumin seeds, crushed
6T Canola oil
2 X 400ml coconut milk
500g chicken mince
200g Spinach or Swiss chard, roughly chopped
400g Tinned corn
300g Multi coloured beans
340g Asian fine noodles
For the fragrant sprinkle:
100g Peanuts, roughly chopped
4T Desiccated coconut
1 Lime zested
1T Chilli flakes
To garnish:
1 Spring onion, thinly sliced
Basil leaves
Coriander leaves
- To the blender add the garlic, ginger, chillis, coriander and basil along with the mint, onion, lime zest and juice with the fish sauce, the spices and the oil.
- Blend to form a paste. Heat a large pan or wok over a high heat before adding the paste and frying until fragrant, about 2 minutes.
- Pour in the coconut milk and stir through to form a sauce. Roughly chop the extra coriander and mix through the mince before shaping into small balls, just slightly smaller than a ping-pong ball.
- Reduce the heat to medium and add the chicken balls, simmer for 2 minutes before adding the spinach, corn and beans. Simmer for another 2 minutes before turning the heat off.
- Prepare the noodles according to the packet instructions.
- For the fragrant sprinkle: Add the ingredients to the pan over a medium heat and toast for a few minutes until golden and fragrant.
- Serve the curry over the noodles and top with the sprinkle before garnishing with the spring onions, basil and coriander.