Spicy Thai Coconut Noodle Curry
with Baby Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
530 /serving
A mid-winter night’s dream! Something to warm you up, fill you up and spice up your life, all at the same time. These hot Thai rice noodles are a 15-minute weeknight win, with red curry, lemongrass and a touch of brown sugar.
We will send you:
- 340g Baby bok choy
- 15ml Minced garlic
- 15g Minced lemongrass
- 400ml Organic fair-trade coconut milk (non-GMO)
- 15ml Soy sauce (low sodium)
- 225g Rice noodles
- 10g Brown sugar
- 36g Red curry paste
Contains: Soy • Wheat
You will need:
Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
8 g
Saturated Fat
1 g
Sodium
1670 mg
Total Carb
106 g
Sugars
7 g
Protein
11 g
Fibre
7 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Off the heat, add the noodles; stir gently to separate.
- Cover and let sit for 3 to 5 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Make the curry
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the garlic, lemongrass and curry paste (add ½ for medium spicy). Sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut milk, brown sugar, soy sauce and ¼ cup water (double for 4 portions); bring to a low boil.
- Reduce to a simmer and cook, 2 to 3 min., until slightly reduced.
- Add the bok choy and cook, stirring occasionally, 2 to 3 min., until crisp-tender; season with S&P.
Plate your dish
- Divide the noodles between your bowls.
- Top with the curry. Bon appétit!
Weeknight wins in 15 minutes
Introducing our new 15-minute recipes: tested and timed by real home cooks, so 15 minutes really means 15 minutes. Choose from a selection of recipes delivered with fresh, pre-chopped ingredients for a built-in head start, plus easy instructions you can follow even on your busiest nights.
