- 2 red onions
- 2 garlic cloves
- 1 chilli
- 1 aubergine
- 1 pepper
- A head of broccoli
- 6 bundles of Thai rice noodles
- 23g Thai green curry paste
- 200ml coconut milk
- A handful of soft green herbs
- 2 tbsp rapeseed or olive oil
- Sea salt
- Freshly ground pepper
- 1.
Get your ingredients ready for the stir-fry: peel and thinly slice the onion. Peel and finely chop the garlic cloves. Halve the chilli and flick out most of the seeds (or keep them in for a bit of a kick). Finely chop it.
- 2.
Half the aubergine lengthways and slice it into half moons. Halve the pepper. Scoop out the seeds and white bits. Thinly slice it into strips.
- 3.
Chop the broccoli into small florets. Thinly slice the stalk.
- 4.
Heat the a large frying pan or wok over a high heat for 2 mins. Add the oil with the chilli and garlic. Stir fry for 30 seconds. Add all the chopped veg and stir fry for 5 mins - keep moving everything in the pan so it cooks evenly.
- 5.
Put the noodles in a large bowl. Pour over enough boiling water to cover them. Leave for 4 mins, then drain.
- 6.
When the stir-fry has cooked for 5 mins, add the Thai green curry paste and the coconut milk. Add a good pinch of salt and pepper. Stir and cook for a further 1 min.
- 7.
Add the strained noodles to the pan. Cook for a few more minutes, tossing everything together. Divide between bowlls.
- 8.
Roughly chop the coriander and scatter over the stir-fry to serve.
- Tip
Pimp it up
Fry thinly sliced chicken thigh for 3-4 mins to brown, then add the chilli and garlic and follow the recipe.