Warm, one-bowl meals are my go-to dinners in winter. Love curling up with a steaming bowl in front of the TV on chilly evening with the wind stirring the pot outdoors. Why spend time in the kitchen, cold, when you can rustle up a quick and delicious meal? Before I go on, I must confess that the Thai red curry paste is from a bottle – but no apologies because the end (in this case at least) totally justifies the means.
I used lean lamb mince because that’s what I had in my fridge but this is a flexible recipe; chicken, beef, pork and even silken tofu would work just fine. I also added a teaspoon of shrimp paste. Now, while it is smelly, it lends oodles of flavour to the noodles. But if you’re put off by pungent things, leave out the shrimp paste and I promise your noodles will still turn out yummy.
Thai Red Lamb Noodles
- 300 g lean lamb mince
- 300 g egg noodles cooked and drained under cold water
- 1/2 Chinese cabbage roughly chopped
- 3 kaffir lime leaves
- 300 ml coconut milk
- 1 tsp shrimp paste
- 1 tbsp peanut oil
- 1 heaped tbsp Thai red curry paste
- 2 tbsp Thai fish sauce
- Heat a pot or deep pan with oil and fry the curry paste for 2 minutes. Add the shrimp paste and fry for a further 2 minutes before tossing in the lamb. Stir fry on high heat till the meat is nicely browned.
- Now put in the cabbage, stir fry for a minute and pour in the coconut milk followed by the fish sauce and the lime leaves. Cover and simmer for 5-7 minutes (the cabbage must be cooked but not mushy).
- Now add the cooked noodles, mix well and check the seasoning. Serve piping hot.