Serve the yellow curry noodles in a bowl, top with bacon and garnish with fresh coriander and chopped chives.
Coconut Bacon on Yellow Curry Noodles
Ingredients
- 200 g Eskort Rindless Back Bacon
- 4 packets 2 Minute Noodles
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 250 ml (1 C) vegetable stock
- 45 ml (3 T) yellow curry paste
- 400 ml (1 tin) coconut milk
- juice and zest of 1 lemon
- 250 ml (1 C) coconut flakes
- 60 ml (¼ C) palm sugar
- 1 red chilli, chopped
- 45 ml (3 T) olive oil, for cooking
- salt & pepper to taste
Method
- Place noodles in a large bowl and cover with boiling water. Set aside to cook.
- In a frying pan over moderate heat, fry the onion in olive oil until golden.
- Add garlic and curry paste. Fry until fragrant.
- Add coconut milk and vegetable stock. Simmer for 1 minute.
- Season with salt and pepper, add cooked noodles to the curry sauce and remove from heat.
- In a separate pan, fry bacon until golden.
- Add coconut flakes and palm sugar. Cook until sugar melts and bacon is fully coated.
- Add red chilli.
Serve
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