Baked coconut curry noodles recipe
We do love a meal where all you have to do is bung it in the oven.
Tip: if noodles aren’t your thing, just omit them and serve this as a baked curry.
Ingredients
For the curry- 1 x 400ml/13.5fl oz tin full-fat coconut milk
- 1 x 3cm/1inch piece of ginger, peeled and finely grated
- 1 clove of garlic, crushed
- 0.5 tsp ground turmeric
- 1 stick lemongrass, outer leaves removed and stalk very finely chopped, or 1 teaspoon lemongrass paste from a jar
- 2 spring onions (scallions), halved and sliced into 1cm/0.5inch pieces on an angle
- 4 lime leaves, torn
- 1 x quarter tsp salt
- 2 portions of ready-cooked noodles
- 100 g long green beans (fine or French), trimmed but whole
- 1 head pak choy, quartered
- 100 g cooked marinated tofu pieces (from a packet or make your own)
- 2 tbsp chopped, roasted, unsalted peanuts
- 2 tbsp crispy onions
- 1 red chilli, finely sliced on an angle
- 1 handful fresh coriander (cilantro) leaves and/or Thai basil leaves
Details
- Cuisine: Indian-inspired
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Heat the oven to 200°C/400°F/gas mark 6. Boil a kettle of water.
- Pour the coconut milk into a large ceramic baking dish. Add the ginger, garlic, turmeric, lemongrass, spring onions, lime leaves, salt and 400ml/13.5fl oz of boiling water, and mix thoroughly.
- Add the cooked noodles to the dish, easing them apart if stuck together, submerging them in the broth, along with the green beans.
- Arrange the pak choy quarters, plus any leaves which have fallen off, on top, pushing them into the broth as much as possible.
- Place the tofu pieces on top of the pak choi – if they’re kept out of the broth, they’ll crisp up in the oven.
- Place the dish in the hot oven and cook for 10-12 minutes, until the broth is bubbling and the pak choy has wilted.
- Serve immediately, ladled into wide bowls, with your choice of toppings.
This recipe is from LEON Happy One Pot Vegetarian by Rebecca Seal and Chantal Symons. Published by Conran Octopus, £17.99.
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