Thai Red Curry With Noodles, Red Pepper, Chestnut Mushrooom, Courgette, Lime & Coriander
Cooking Timeline
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⚡ Critical Path (3 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1Chop vegetables and garnish herbs8m
- 2Stir-fry vegetables and warm curry10m
- 3Assemble bowls and garnish curry3m
Boil kettle and prepare pan
Soak and drain vermicelli noodles
⚡Critical stepChop vegetables and garnish herbs
⚡Critical stepStir-fry vegetables and warm curry
⚡Critical stepAssemble bowls and garnish curry
Nutrition Information
Step-by-Step Instructions
Boil kettle and prepare pan
5 minBoil your kettle then take out a deep frying pan or wok.
Equipment: kettle, deep frying pan, wokSoak and drain vermicelli noodles
4 minPlace the vermicelli noodles into a heatproof bowl, pour boiling water over from your kettle to cover and leave the noodles to cook until tender, around 3-5 minutes. Drain and set aside to keep warm.
Equipment: heatproof bowl, kettle, colanderChop vegetables and garnish herbs
8 minRoughly chop the coriander leaves, cut the lime into quarters and set aside for garnish. Cut the chestnut mushrooms into quarters, deseed and slice the red pepper , and cut the courgette into bite-sized pieces - about 2 cm chunks.
Equipment: knife, chopping boardStir-fry vegetables and warm curry
10 minPlace your frying pan or wok over a medium heat and add a drizzle of oil. Once hot, add the prepared chestnut mushrooms , red pepper and courgette and cook until tender but al dente, around 5-10 minutes. Pour in the red Thai curry sauce and cook until warmed through, around 2-3 minutes. Season to taste with salt or a splash of soy sauce.
Equipment: deep frying pan, wokAssemble bowls and garnish curry
3 minTo serve up, divide the vermicelli noodles between serving bowls and ladle over the red curry sauce with vegetables . Garnish with some freshly chopped coriander and a good squeeze of fresh lime juice. Enjoy!
Equipment: serving bowls, ladle