Thai Red Curry Udon

(tap measurement to shuffle between units)

Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Finely dice the garlic and grate the ginger.
  • 2 clove garlic, finely diced (6 g)
  • 1 tsp ginger, grated (10 g)
• Step 2
  Chop the green onions, keeping the whites for the base paste and using the green parts as a garnish. Finely chop the cilantro leaves.
  • 2 green onions, finely chopped (30 g)
  • 5 sprig cilantro, chopped (10 g)
• Step 3
  Combine the peanut butter, curry paste, ginger, garlic, green onions, sesame seeds, and soy sauce in a bowl.
  • 1 tsp peanut butter (15 g)
    (optional)
  • 2 tbsp thai red curry paste (30 g)
  • 1 tsp ginger, grated (10 g)
  • 2 clove garlic, finely diced (6 g)
  • 2 green onions, finely chopped (30 g)
  • 1 tsp sesame seeds (3 g)
  • 1 tbsp soy sauce (15 g)
• Step 4
  Heat the vegetable oil in a frying pan.
  • 1 tbsp vegetable oil (15 g)
• Step 5
  Once hot, add the combined paste and fry on medium heat until fragrant.
  • 2 tbsp thai red curry paste (30 g)
• Step 6
  Add in the coconut milk and chicken stock, stir well, and let simmer for several minutes.
  • 0.85 cup coconut milk (200 g)
  • 1 cup chicken stock (250 g)
    (or vegetable)
• Step 7
  Add in the cooked udon noodles and stir, cooking for an additional minute.
  • 200 g udon noodles (200 g)
• Step 8
  Serve with steamed dumplings and pan-fried bok choy.
  • 6 dumplings, steamed as per instructions (170 g)
  • 1 cup bok choy, pan fried (70 g)
• Step 9
  Garnish with fresh lime slices, sesame seeds, chili oil, and green onions.
  • 2 slice lime (20 g)
  • 1 tbsp chili oil (15 g)
  • 2 green onions, finely chopped (30 g)

Per serving