What you’ll need:
- 3 tbsp Smooth Peanut Butter
- 2 red peppers, halved
- 2 carrots, chopped
- 1 red onion, quartered
- 3 garlic cloves
- 2.5cm ginger, grated
- 2 tbsp olive or coconut oil
- 2 tbsp red curry paste
- 400ml coconut milk
- 750ml veg stock
- 200g rice or laksa noodles
- 1 tbsp soy sauce or tamari
- 1 tsp brown sugar
- Juice of 1 lime
- Optional toppings: spring onions, crispy chilli oil, coriander, roasted peanuts.
How to make it:
- Roast peppers, carrot, onion, garlic & ginger with oil at 200°C for 25 mins.
- Blend your roasted veg together with curry paste, peanut butter & 250ml of stock.
- Put in a pan to simmer for 5 mins, along with coconut milk, the rest of the stock, soy sauce & sugar for 5 mins.
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Cook your noodles as per pack instructions, add them to the sauce & serve with a squeeze of lime juice & the toppings you fancy.
Cook along with us.
