Coconut Curry Noodles

Time: 20min Servings: 5

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Ingredients

• Chopped up veggies of choice (I used bell peppers, mushrooms and spinach)

• Noodles of choice

• 1 tbsp olive oil

• 1 onion, diced

• 3 garlic cloves, minced

• 1 tsp grated ginger

• 3 tbsp red curry paste

• 1 300ml can coconut milk

• 1/2 cup soup stock

• 2 tbsp peanut butter

• 2 tbsp soy sauce

Instructions

1. Cook noodles according to package instructions and set aside

2. In a pan on medium heat, add in your olive oil and sauté onions for about 3 min

3. Add in garlic and ginger and sauté until fragrant

4. Next add in any hard vegetables to soften

5. When hard vegetables soften about 1/3 of the way, add in red curry paste and mix. Cook for 5 min

6. Add in coconut milk, soup stock, peanut butter, and soy sauce. Mix until combined and cook for about 3 min

7. At this point, add any soft vegetables or leafs such as spinach and mix in

8. The sauce may be liquidy, add corn starch a little at a time if you wish to thicken the sauce.

9. When sauce is at desired thickness, add the noodles and mix until well combined

10. Garnish with sesame seeds and enjoy

*Disclaimer - credit to this recipe goes to @PaigeMacdonald