Thai Red Veg Curry Noodles With Chilli Peanut Crumb

Boil a kettle

Peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Chop your creamed coconut roughly (if required!)

Heat a pot with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion and pepper strips with a generous pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, dissolve the chopped creamed coconut and gluten free soy sauce in 350ml [525ml] [700ml] boiled water – this is your coconut stock

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Bash your lemongrass with a rolling pin and cut in half

Reboil a kettle

Add your rice noodles to a bowl and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles and set aside

Once the veg has softened, add your red Thai curry paste to the pot with the chopped garlic and ginger and cook for 1 min or until fragrant

Once fragrant, add the coconut stock with the halved lemongrass and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook for 5-6 min or until thickened

Whilst the sauce is cooking, roughly chop your roasted peanuts

Chop your coriander finely, including the stalks

Combine the chopped peanuts in a bowl with your chilli flakes (can't handle the heat? Go easy!) and half the chopped coriander (save the rest for garnish!) – this is your chilli peanut crumb

Once the sauce has thickened, add your mangetout to the pot with a generous pinch of salt and increase the heat to medium-high

Cook, covered, for a further 3-4 min or until softened

Once softened, add the juice of half your lime[s] and stir it all together – this is your Thai red veg curry

Cut the remaining lime into wedges