Sambalicious coconut noodle curry
Updated: Jan 12
A heart-warming noodle dish that’ll keep the cold out and the heat in!
Serves 4, 45 mins
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Ingredients
Curry Sauce
1 Onion, diced
3 cloves crushed Garlic
1 heaped tablespoon of The Sambal (add more or less depending on how much spice you can take!)
4 Kaffir lime leaves
2 cans of coconut milk
The rest…
Noodles - Any type you want! (we used whole wheat vermicelli)
300g prawns or 2 chicken breasts cut into strips or half a butternut squash cubed (roughly 500g)
200g mushrooms, sliced
4 buds Pak choi or a few handfuls of spinach / leafy greens
Handful of Beansprouts
8 Tofu puffs
Salt to taste
And to serve
Coriander
Spring onions
Lime wedges
2 boiled eggs
Method
Heat a couple of spoons of vegetable oil in a large pan and add the onion
As the onions start to go translucent, add garlic and cook for a few mins
Add prawns/chicken/squash & mushrooms and stir until cooked browned on the edge (10 mins)
Add 1 tablespoon of The Sambal and mix until everything is totally coated
Add two cans of coconut milk and the kaffir lime leaves
Bring to boil and then reduce heat to simmer for 15 mins
Add pak choi, tofu puffs and beansprouts
Add salt
Leave to cook for 5 mins
Cook noodles according to the packet
Build bowls and serve!
Place noodles in bowls
Ladle curry into the bowls
Dress with coriander and spring onions, and an egg if you fancy
Squeeze lime juice over bowl
Now makan!
We love to hear how you get on so comment below or email us to let us know!
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