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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Enjoy healthy Thai-inspired food at home with this delicious gluten-free red curry. It has the goodness of seafood and plenty of vegetables with a fragrant kick from the red curry paste.
1 Place the rice noodles into a large heatproof bowl. Pour over enough boiling water to cover, then set the noodles aside to soak for 5 minutes. Drain well.
2 In a large wok heat 1 tablespoon of olive oil over high. Stir-fry the prawns and squid, in batches, for 1–2 minutes, or until just cooked through. Remove the seafood from wok and set aside.
3 Return wok to high heat. Add onion and carrot, and stir-fry for 2 minutes. Add curry paste and stir-fry for 1 minute more, or until fragrant. Add coconut milk, stock and kaffir lime, and simmer for 2 minutes. Add choy sum and half the bean sprouts. Simmer until leaves are just wilted.
4 Return seafood and noodles to wok, and toss until noodles are heated through and all the ingredients are coated in sauce. Serve garnished with remaining bean sprouts, lime wedges and coriander leaves.
Calories 405 cal
Kilojoules 1692 kJ
Total fat 9 g
Saturated fat 2.5 g
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