Coconut red curry noodles to satisfy everyone in the family
With amazing depth of flavour and a milder kick of spice, this curry noodle dish is a real crowd pleaser (even for little eaters).
Whenever I make these delicious coconut noodles I find myself hovering over the pan taking one too many bites to taste test. They are so good. Their deliciousness, paired with how simple they are to make, has them in our meal plan at least once a fortnight. The addition of tomato paste may seem strange, but it creates an amazing depth of flavour and mellows out the spice from the red curry paste – perfect for my little eaters who are still adapting to spicy foods. You can customise the vegetables to suit your family’s tastes and swap out the mince for any other variety (both chicken and beef mince work really well). The noodles are customisable too; if egg noodles are all you have, throw those in, or just serve with rice. One thing I recommend is not skipping the lime at the end. That little pop of freshness is where it’s at!
Try also my Singapore noodles with prawn.
Coconut red curry noodles
Ingredients
- 200g thick rice noodles
- 1 tablespoon olive oil
- 500g pork mince
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 2 tablespoons tomato paste
- 2 tablespoons red curry paste
- 400ml can coconut milk
- 125g green beans, cut into 3-4 cm batons
- 1 red capsicum, cut into strips
- Crushed peanuts, to serve
- 1 lime, cut into wedges, to serve
Method
- Cook the rice noodles until just softened (this will take 2-3 minutes). Rinse immediately with cold tap water, then drain – the noodles will still be undercooked and firm but will finish cooking in the pan. Heat the olive oil in a large frying pan over medium-high heat.
- Add the pork mince and cook for 3–4 minutes until browned, breaking it up as you go. Add the garlic and ginger and cook, stirring, for 1 minute. Add the tomato paste and red curry paste and stir them through.
- Add the coconut milk and green beans and cook for 2 minutes until the sauce has thickened.
- Add the capsicum to the pan and cook for a further 1-2 minutes before stirring in the noodles.
- Cook for a further 1-2 minutes or until just heated through. Serve the noodles topped with the crushed peanuts and a squeeze of lime juice.
Serves 4
This is an edited extract from The Simple Dinner Edit by Nicole Maguire (Plum, $39.99). Photography by Jeremy Simons.
