Thai red curry paste is full of flavour but less spicy than its green counterpart. The result is a rich, creamy dinner that spells comfort in every bite.
- Prep time 35 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In large dry skillet or wok, toast cashews over medium-high heat until fragrant,1 to 2 minutes. Transfer to cutting board; coarsely chop. Set aside.
In same pan, heat oil over medium heat; cook garlic for 30 seconds. Add curry paste; cook, stirring often, for 1 minute. Stir in coconut milk and water; bring to boil over high heat. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Stir in lime zest, lime juice, brown sugar, salt (if using) and bok choy; cook, stirring occasionally, for 5 minutes. Add noodles; cook, gently stirring, until warmed through and curry is slightly thickened, 3 to 5 minutes. Divide among serving bowls; sprinkle with carrot and cashews. Garnish with basil and lime wedges (if using).
Test Kitchen Tip: If you can't find udon noodles, swap in rice noodles or linguine.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 45 mg
- Sugars 8 g
- Protein 12 g
- Calories 523
- Total fat 29 g
- Potassium 535 mg
- Cholesterol 0 mg
- Saturated fat 19 g
- Total carbohydrate 61 g
%RDI
- Iron 39
- Folate 18
- Calcium 11
- Vitamin A 92
- Vitamin C 35
