This really quick and tasty Thai dish is a breeze to make because its ingredients are all ready made. Give it a whirl for a midweek supper
- 1½-2 level tbsp yellow Thai curry paste
- 350g pack ready-chopped butternut squash and sweet potato
- 165ml can coconut milk
- 1 fish or vegetable stock cube
- 100g (3½oz) frozen soya beans, or peas
- 150g sachet ready-to-wok noodles
- 1 head of pak choi, leaves separated
- Basil leaves and red chilli, for serving, optional
Heat a wok, or large pan, add the Thai paste and the prepared butternut squash and sweet potato, and stir-fry for 2 mins over a medium heat.
Pour in the coconut milk and 2 canfuls of hot water, add the stock cube, bring to the boil and simmer for 15 mins until the vegetables are just tender.
Add the soya beans or peas and then the noodles. Simmer for 2 mins.
Pour boiling water over the pak choi in a bowl and leave for about 2 mins. Ladle the curry into bowls and add the pak choi. Top with fresh basil leaves and slices of red chilli, if you like.
You can use 1 tbsp frozen Thai herbs instead of the paste.