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Curry Mee
A quick and easy South East Asian noodle curry featuring coconut milk, clams, and fresh aromatics.
Quick
Seafood
Curry
Noodle
South East Asian
Estimated Nutrition
Calories
1091.2
kcal / serving
2182.4 kcal total
Carbs
62.3
g
per serving
124.6 g total
Fat
79.1
g
per serving
158.2 g total
Protein
32.4
g
per serving
64.8 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tbsp
Penang Curry Paste
1
tbsp
Thai Fish Sauce
GrainsCereals
250
g
Egg Noodles
Liquids
400
g
Coconut Milk
tinned
NutsSeeds
2
clove
Garlic
finely chopped
OilsFats
50
ml
Vegetable Oil
Seafood
250
g
Clams
raw, cleaned
Vegetables
1
piece
Shallot
finely chopped
2.5
cm
Ginger
fresh root, finely chopped
100
g
Beansprouts
1
piece
Red Chilli
sliced, to serve
4
piece
Spring Onions
sliced, to serve
Method
1
Heat the oil in a large frying pan over a medium heat.
2
Fry the garlic, shallot, and ginger until soft but not coloured.
3
Stir in the curry paste ensuring no lumps remain.
4
Add the coconut milk and simmer until the liquid thickens slightly.
5
Cook the egg noodles according to packet instructions and set aside.
6
Simmer the clams in the sauce for 2 minutes until open.
7
Mix in the beansprouts and serve over noodles with chilli and spring onions.