Thai Style Curry Rice Noodles

Ingredients

• 250g rice noodles
• 400g of canned coconut milk
• 1 cm of fresh ginger
• 2 garlic cloves
• 1 tbsp of olive oil
• 3 tbsp tomato paste
• 3 tbsp curry powder
• a pinch of chilli flakes
• 2 tbsp soy sauce
• 1 tbsp of honey
• a pinch of black pepper
• ½ lime for juice
• 1 tsp of cornflour

For garnish

• a handful of fresh coriander
• extra pinch of chilli flakes
• lime wedge

Method

Peel and grate the ginger.

Peel and finely mince the garlic cloves.

Heat a splash of olive oil over a medium heat in a pan. Add the ginger and garlic. Sauté until golden brown and fragrant.

Add the coconut milk, tomato paste, curry powder, chilli flakes, soy sauce, honey, black pepper, and a squeeze of lime juice.

Add the cornflour to the sauce and mix using a hand whisk until smooth.

Bring the mixture to a gentle boil, then simmer for about 5 minutes, until the sauce thickens.

While the sauce simmers, prepare the rice noodles according to the instructions on the packet.

Add the cooked, well-drained rice noodles to the sauce. Toss gently to ensure they’re evenly coated.

At first, the whole may appear too liquid, but the noodles will quickly absorb the sauce.

Chop fresh coriander.

Sprinkle with chopped coriander and a pinch of chilli flakes.

Garnish with a piece of lime wedge for an extra zesty touch.

Serve and enjoy.