Creamy Thai Red Noodle Curry

Creamy, rich and healthy. This is one of my favourite dishes that I could honestly eat every week. I was scared making this because i've tried a few times before and they either failed miserably ( too watery, too bitter ) or didn't live up to the standards of the restaurant quality. So I did a load of research on how and realised its all down to the brands you use. I'm almost tempted to ask them at the restaurants what brands they use.

This curry is great because it's so versatile too. You can serve it with coconut rice or make into a soup even by stirring in noodles and add additional liquid.

Or, as you'll see in the pictures, I made a noodle curry?

You can use any veg you like, I tend to just use any veg in the fridge that needs to be eaten up. Courgette and baby corn works great too.

Creamy Thai Red Curry

Serves: 4

Ingredients

• 1 tbsp coconut oil

• 2 shallots, finely diced**

• 3 cloves garlic, minced**

• 1 large red chilli, finely minced**

• large knob ginger, grated**

• 1 lemongrass stalk, finely sliced**

• 120g red curry paste*

• 1 can coconut milk*

• 300ml coconut cream

• 240-480ml water, depending on if you want to make it into a soup or not

• 1 chicken/fish stock cube, only for making soup

• 1/2 aubergine, diced into chunks

• 1 red bell pepper, sliced

• 2 handfuls broccoli florets or green beans

• 4 kaffir lime leaves

• 1 tbsp soy sauce

• 20ml lime juice

• 1 tsp palm sugar ( can use coconut or caster )

• bunch of coriander, roughly chopped

• Thai basil, to serve

• 360g salmon fillets, skin removed and cut into chunks

• wholewheat noodles, cooked according to instructions ( rice noodles can be used instead )

* These ingredients are super important to the quality of the curry. My favourite brands are Maesri Red Thai Curry Paste and Chaokoh Coconut Milk

** I use these for extra flavour but the curry paste on its own is enough so you can omit these ingredients.

Method

• Heat the coconut oil in a large frying pan or cooking pot. Once melted, add the shallots and stir. Cover and cook until softened, stirring every so often.

• Add the garlic, chilli, ginger and lemongrass and stir. If using chicken, add that now. Fry for 30 seconds before adding the curry paste and stir for a further 30 seconds.

• Pour in the coconut milk, stock and water, if needed, Stir everything then add in the veg. Bring the sauce to a boil before reducing to a simmer and cook for 10-15 minutes.

• Pour in the coconut cream and simmer for a further 10 minutes.

• Stir in the fish sauce, lime juice and sugar, to taste, then lastly the coriander, basil and lime leaves. Add in the salmon chunks and cook for 2 minutes.
  

• You can serve now or continue to simmer until your desired thickness. Stir in the pre-cooked noodles and you're ready to serve! You can also serve this with coconut rice.