This is a really tasty one. I took it from Weight Watchers The Complete Kitchen Cookbook. I didn’t have Thai curry paste so I used korma paste, it sounds a bit weird but it actually worked quite well. Give it a whirl. I finished off writing the recipe below and realised that I never tell you how long the recipe takes. You see with me I just do it and then realise half way through that it takes 3 hours and it’s already 10 o’clock at night 🙂 So I have taken a mental note and I will add the times in any new recipes.
This one takes 15 minutes in total.
19 propoints value per value
10 propoints per serving
Calorie controlled cooking spray
3 shallots, sliced
1 level teaspoon red Thai curry paste
1 teaspoon medium curry powder
200ml reduced fat coconut milk
1 teaspoon soft light brown sugar
200ml vegetable stock
100g sugar snap peas, halved
150g sachet pre-cooked rice noodles
75g beansprouts, rinsed
150g cooked lean roast beef, shredded
a squeeze of lime juice
2 tablespoons chopped fresh coriander, to serve
1. Spray a medium non stick frying pan with the cooking spray and cook the shallots for 2 minutes. Add the curry paste and powder and fry for 1 minute, stirring, to bring out the spice flavours. Pour in the coconut milk which will bubble and thicken slightly.
2. Next add the sugar, stock and sugar snap peas. Cook for 3 minutes then sprinkle in the rice noodle, separating them with your fingers as you do. Mix the beansprouts and roast beef then heat through for 2-3 minutes until piping hot.
3. Stir in the lime juice to taste and serve scattered with coriander.