Meals and Courses

  • 1 tablespoon groundnut or sunflower oil
  • 2 tablespoons Thai red curry paste
  • 400 ml (13 fl oz) can coconut milk
  • 2 teaspoons Thai fish sauce
  • 1 teaspoon lemon grass paste
  • 2 fresh or dried kaffir lime leaves
  • 125 g (4 oz) ready-trimmed green beans
  • 200 g (7 oz) ready-cooked egg noodles
  • 125 g (4 oz) cooked crab meat
  • 2 tablespoons frozen ready-chopped coriander
  • 6 holy basil leaves

Heat the oil in a medium saucepan, add the curry paste and cook for 1 minute. Stir in the coconut milk and fish sauce.

Add the lemon grass paste, lime leaves and green beans, cover and simmer for about 6 minutes until the beans are tender.

Stir in the noodles, crab, coriander and holy basil. Cook for 2 minutes, until the noodles and crab are heated through. Divide between 2 bowls and serve immediately.

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