Thai Red Curry With Noodles, Red Pepper, Chestnut Mushrooom, Courgette, Lime & Coriander

Method

1. Boil your kettle then take out a deep frying pan or wok.
2. Place the vermicelli noodles into a heatproof bowl, pour boiling water over from your kettle to cover and leave the noodles to cook until tender, around 3-5 minutes. Drain and set aside to keep warm.
3. Roughly chop the coriander leaves, cut the lime into quarters and set aside for garnish. Cut the chestnut mushrooms into quarters, deseed and slice the red pepper , and cut the courgette into bite-sized pieces - about 2 cm chunks.
4. Place your frying pan or wok over a medium heat and add a drizzle of oil. Once hot, add the prepared chestnut mushrooms , red pepper and courgette and cook until tender but al dente, around 5-10 minutes. Pour in the red Thai curry sauce and cook until warmed through, around 2-3 minutes. Season to taste with salt or a splash of soy sauce.
5. To serve up, divide the vermicelli noodles between serving bowls and ladle over the red curry sauce with vegetables . Garnish with some freshly chopped coriander and a good squeeze of fresh lime juice. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.