Red Curry Noodles

This is one of my favourites: not only does it taste amazing, but it shoots beautifully too!  You can make this as hot as you want - because we have a little one, I tend to go very light with the hot stuff, but hubby adds on fresh chillis when he preps his bowl.

This is another great recipe from Thug Kitchen - I'm a real fan of their work...
Find the printable version here

Makes enough for 4 people and is super quick to make.

2 Tbs safflower or grapeseed oil
1 Tbs minced garlic
1 Tbs minced ginger
3 Tbs red curry paste
3 Cups vegetable broth
1 Can coconut milk
1 Tbs soy sauce
1 bag vermicelli noodles
4 Cups chopped spinach (I also use Bok Choy)
2 Tbs Lime Juice

1 - Prep the noodles according to the packet instructions

2 - In a big pot, heat up the oil, garlic, ginger and red curry paste for about 2 minutes

3 - Add the vegetable broth, coconut milk and soy sauce

4 - Once that's come to a boil, add the noodles, spinach / bok choy and lime juice.

Top with coriander or green onions and a dash of lime.

As simple as that!