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Thai seafood and rice noodle curry
Category: Arts
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Publish Date: 2018-01-24 11:13:30
Description: This is recipe number 278 and today we are making an easy Thai seafood and rice noodle curry. You will find this recipe at www.kitchennewbie.com If you would like to support what we are doing, please consider becoming a patron. For a dollar a month you will also get our radio magazine, Seasoned, with interviews, recipes and lots of fun. Ingredients 2 tablespoons of Thai red curry paste 2 teaspoons of fish sauce The juice of a lime and another lime for later on so you'll need two limes A small red chopped chilli as powerful as you like 400 ml tin coconut milk 1 vegetable stock cubes (good quality one) 100 g of cooked mussels 100 g of the larger cooked prawns 1 pack of rice noodles 2 tablespoons of chopped either coriander leaves chopped finely or parsley leaves chopped You need a wok style pan yeah and you need to heat your oil first of all just very very gently but as it's heating even as you put the light on put in your curry pace mixture with your fish sauce and your lime juice. Let that heat through and then add your red chilli - again just let it heat through. Gradually stir in your coconut milk and once it's all stirred into the paste just bring it to the boil and then turn it down to a simmer and stir in your stock. When your stock is well mixed in you're going to add your seafood. Literally just stir it all in and then the next thing adding your noodles. Open them up and then just pop them into your dish and I tend to use a fork to part them a little bit because they do stick together a little. So just bring it to a fast simmer and then let it cook for about five minutes until everything is really well amalgamated and stir in your fresh coriander or your parsley or whatever else it is you want and then pop it into bowls and serve.
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