Ingredients
For 2 servings
2T red curry paste (I used the packet stuff)
3C chicken stock
1 can coconut cream
1 can chickpeas (drained)
1T lemon juice
2t oyster sauce
1t crushed ginger
3-4 leaves of basil, chopped (can use dried)
150g of rice noodles (half of the packet I used)
spring onion and coriander to garnish
Instructions
Add everything to a pot apart from the noodles and bring to a simmer on medium heat
leave on simmer for 5 minutes then add the dry noodles directly into the pot
frequently stir and serve when the noodles are fully cooked (they should go completely transparent)
Garnish with spring onion and coriander if you like
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