A luxurious Thai-style stir fry to impress your guests - and it only takes moments to prepare.
2 tbsp sunflower oil
400g tenderstem broccoli
2 red onions, cut into thin wedges
2 red peppers, cut into strips
1/4 jar Blue Dragon Thai Red Curry Paste
1 can Blue Dragon Coconut Milk
1 tbsp sugar
1 tbsp Blue Dragon Fish Sauce
4 portions egg noodles
250g shrimp, peeled, deveined and cooked
1 squeeze of lemon
Heat the oil in the wok. Add the broccoli, red onions, and red pepper. Stir fry for 3 minutes.
Add a couple of tablespoons of water. Continue to cook the vegetables until tender but retain bite.
Push the vegetables up the sides of the wok. Add another couple of tablespoons of water to the centre and mix in the curry paste and fry until it has mixed with the juices at the bottom of the pan and reduced to a syrupy consistency.
Add the coconut milk, sugar and fish sauce and mix in the vegetables.
Add the noodles and shrimp. Toss together until shrimp are pink and sauce is warmed through. Serve with a squeeze of lemon.