Ingredients:
- 2 garlic cloves
- 2 chopped red chillies
- A stalk of lemongrass, peeled and chopped
- Some diced new potatoes
- A handful of radishes (if you've got them)
- 2 packs of noodles
- Some cooking oil
- Some peas and sweetcorn - tinned or frozen
- Edamame balls (or other veg, meat or fish would work)
- A jar of thai curry sauce
- 1 cup of hot water
- 1/2 a can of coconut milk
Optional: some lime pickle and lime zest, to serve
Method:
- Add the crushed garlic, chopped chilli, lemongrass and radishes to a large frying pan
- Simmer the noodles for 5 minutes and drain
- Add some oil to the frying pan and add the peas and sweetcorn. Medium fry for 10 minutes
- Add the edamame balls, diced potatoes, curry sauce and stir together
- Add the hot water and half a can of coconut milk
- Mix and simmer for another 20 minutes
- Serve with the noodles (and lime pickle and lime zest if you have them)
With thanks to the Oxgangs Neighbourhood Centre.
Got a recipe that makes great use of food surplus? Please email it to food@neighbourly.com