Slight tweak to your typical Vegetable Thai Green Curry.

Serves 2

INGREDIENTS

1 Red Pepper

1 Carrot

1 Brown Onion

1 Courgette

1/4 Head of Broccoli

1/2 Tin Coconut Milk

1 Pack Egg Noodles

1 Teaspoon Diced Garlic

1/2 Jar Thai Green Curry Paste

METHOD

Put some vegetable oil in a pan, place pan on a low to medium heat to warm oil.

Slice the vegetables into thin strips. Add to the pan, turn the heat up to medium/high and stir until vegetables start to soften.

Add the curry paste and garlic to the pan, stir through to mix.

Open the can of coconut milk. Take the cream from the top to add to the pan. Stir through.

Add the noodles from the packet to the pan. Stir through the vegetables mixture and cook through (2-5mins).

Serve hot.

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