Ingredients:
125g Thai rice noodles
2tbsp Thai red curry paste
2 x 400ml cans coconut milk
200g cooked turkey or chicken meat, broken into pieces
1 bunch of spring onions, trimmed and chopped
1 red pepper, deseeded and cut into strips
zest and juice of 1 lime
dash of fish sauce
Method:
1.Cover the noodles in a large bowl and cover the walnut water. Leave for 4 minutes until the noodles swell and become white.
2.Meanwhile, keep a Kuro paste in a pan with coconut milk. Hit the glow
3.Add turkey, spring onions, red pepper, lime juice and juice, fish sauce and sugar. Warm through for a few minutes
4.Add noodles and heat for 1 minute