Red curry noodles with toasted coconut

fresh basil for garnish

1 lime juiced

4 packets of noodles

1 tsp minced garlic

2 tbsp fish sauce

1 red capsicum cut into strips

2 tbsp thai red chilli paste

1/4 cup panko breadcrumbs

1/4 cup shredded coconut

drizzle of honey

1 tsp minced ginger

1 red chilli chopped

1 tbsp sesame oil

2 cans of fullfat coconut milk

1/4 yellow onion finely diced

Step 1

Cook your noodles according to packaged directions, along with the capsicum.

Step 2

Heat the sesame oil in a large skillet over medium heat. stir in the coconut and panko and toast for about 2-3 minutes. spoon the mix out into a bowl and season with salt.

Step 3

Return the skillet to medium heat. add the onion and saute for a few minutes. add the garlic, ginger and curry paste and cook until fragrant, about 1 minute. stir through the coconut milk, fish sauce and honey, bring the mixture to a boil and cook 5-7 minutes or until the sauce thickens slightly.

Step 4

Toss the noodles and capsicum through the sauce and serve with chilli, fresh basil and drizzle over some lime juice. top with the crunchy toasted coconut.