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    Rice noodles with coconut and mango

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    Rice noodles with coconut and mango

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 1 tbsp sunflower oil
    • 1 small red onion, sliced
    • 2 cloves garlic, chopped
    • 1 tbsp Veeraswamy Medium Moglai Curry Paste
    • 100ml vegetable stock
    • ½ x 400ml can essential Waitrose Half Fat Coconut Milk
    • 2 bundles of Sharwood's Rice Noodles, about 100g
    • 100g green beans, trimmed and halved
    • 1 red or orange pepper, seeded and sliced thinly
    • ½ ripe mango, peeled, stoned and cubed


    1. Heat the oil in a large pan or wok. Add the onion and garlic and cook for 5 minutes, until golden. Stir in the curry paste and cook for a minute. Add the stock, coconut milk and seasoning. Simmer for 5 minutes.
    2. Place the noodles in a bowl and pour over boiling water. Leave to stand for 5 minutes then drain. Cook the green beans in boiling water for 3-4 minutes until just tender. Drain.
    3. Add the noodles and beans to the coconut liquid and spoon into serving bowls. Arrange the pepper and mango on top. Garnish with coriander and serve.

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    Cook's tips

    You can add cubes of salmon fillet to this dish for fish eaters. Simply fry 150g cubed salmon with the curry paste in step one, then continue as above.


    Average user rating

    4 stars