SERVES 2
INGREDIENTS:
1 pack (150 grams or 5.3 oz.) cooked noodles
100 grams (3.5 oz.) cooked prawns
½ red bell pepper sliced
½ a grated courgette (zucchini)
1½ teaspoons cornflour
1 tablespoon tomato paste
2 heaped teaspoons mild curry powder
1 large pinch of Himalayan rock salt (sea salt)
1 centimetre piece of fresh ginger peeled and grated
1 clove of garlic, grated
50 grams (1.7 oz.) creamed coconut or coconut butter cut into pieces. (This is different from coconut oil - see tips below)
150ml ( ⅔ cup ) freshly boiled water
Juice of ½ a lemon
METHOD:
In a litre jug place the following and mix in to a paste cornflour, tomato paste, mild curry powder, two tablespoons of water. Next add the, salt, grated garlic, grated ginger lemon juice and mix together.
Once the mixture has come together add the chopped creamed coconut and pour over 150ml ( ⅔ cup) freshly boiled water. Stir the mix and allow the coconut to
melt for a few minutes. Once melted add the Modern Nature Liquid Stevia Drops Sweetener and the tabasco (to taste).
Now layer up your bowls or large mugs with the main ingredients. Start with your noodles, if you are using vac-packed noodles gently break them up with your hands. I use half a vac pack per person but you can use more if you want. Freshly cooked or leftover noodles are also a good option.
Place the prawns on top of the noodles, followed by the sliced red pepper and grated courgette (zucchini), then pour the curry sauce over the dish. Cover the each bowl with a plate and microwave each portion for 2-3 minutes until piping hot.