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Ingredients

Method

  • STEP 1

    Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.

  • STEP 2

    Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.

RECIPE TIPS
CURRY PASTES

Many curry pastes contain dried shrimp and fish sauce. Read the labels carefully if you want to make this a vegetarian dish. If you're cooking this for meat-eaters, try adding shredded leftover roast chicken.

Recipe from Good Food magazine, March 2011

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