Mug Curry
"Random combinations, mixed without a binding agent or logical flavour bridge, lead to confusion on the palate rather than harmony." This is coconut milk, green curry paste, and vermicelli noodles, cooked together in a mug. No wok in sight.
Ingredients
- ½ cup (120ml) coconut milk
- 1 tsp green curry paste
- 3 tbsp frozen carrots and peas (or any frozen veg)
- 1 handful vermicelli rice noodles
- 1 tbsp lime juice
- Cilantro, for garnish (optional)
- Sliced red chilli, for garnish (optional)
Method
- In a microwave-safe mug, add the coconut milk, green curry paste, lime juice, and frozen veg.
- Give this a good stir to combine, then add in your noodles.
- Microwave for 1 minute 30 seconds to 2 minutes, or until the noodles are soft and fully cooked.
- Garnish with cilantro and chilli, if you're feeling brave.
Bex's own suggestion: "You could fry chicken and then add with the veggies!" A rare moment where a pan gets involved. Cherish it.