Red Thai curry

Name: Red Thai curry
Yield: 3 servings
Cuisine: American
Ingredients: 100 grams red Thai curry paste; 1 can (400 ml) canned coconut milk; 1 tbsp oil of choice; 50 grams sheet rice noodles (can use any rice noodles); 2 tbsp soy sauce; 1 tsp garlic powder; Chopped cabbage; Chopped Mushrooms; 3 soft boiled eggs; 300 grams skinned cubed sweet potato

Dana @bedouinangel

kuwait

I was forced to buy more items above 5 pounds at the Asian store so I came up with this

Dana @bedouinangel

kuwait

I was forced to buy more items above 5 pounds at the Asian store so I came up with this

Saved

Ingredients

3 servings

100 gramsred Thai curry paste
1 can (400 ml)canned coconut milk
1 tbspoil of choice
50 gramssheet rice noodles (can use any rice noodles)
2 tbspsoy sauce
1 tspgarlic powder
Chopped cabbage
Chopped Mushrooms
3soft boiled eggs
300 gramsskinned cubed sweet potato

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Steps

1

Heat the oil in a large saucepan and fry the curry paste for 1 min, add mushroom and cabbage and 400 ml water and leave it to cook
2

In a separate saucepan, boil sweet potato separately because they take a bit longer, strain and keep aside when soft, boil noodles after (separately) in just water
3

When mushroom and cabbage is well cooked in the curry saucepan, add cooked sweet potato and noodles, add garlic powder as well and soy sauce.
4

When serve in a bowl with a soft boiled egg, cherry tomatoes if you'd like too