Despite how fancy this looks, it’s super easy & quick to make. It’s gluten free & can be easily made vegan by changing the protein source.  Nut butters add a creamy element to the curry, you can increase/decrease the reducing time to get the consistency you prefer!

Method

Add the curry paste to a pan over a medium heat and allow to melt slightly, add the peanut butter and stir to combine (it should all start to melt together). Add the coconut milk, stock cube & 150ml water, stirring to combine. 

Slice the baby corn in half and add to the sauce with mange tout. Add your preferred protein and allow to cook in the sauce (different ones will take varying times).

Whilst the sauce reduces slightly, cook the rice noodles as per pack instructions (usually 5-7 mins) & drain.

Slice the red chilli, chop the coriander and cut the lime in to wedges.

Divide the noodles between two bowls, finish the sauce with a squeeze of lime (adjust seasoning to desire) and divide over the noodles. Finish with the sliced chilli, coriander, a handful of peanuts over each & a lime wedge.