Thai Coconut Curry Noodles

1 head of broccoli, washed and broken into florets

1 red onion, thinly sliced

1 carrot, peeled and cut into matchsticks

2 cloves garlic, peeled and crushed

1 lime, sliced into wedges to serve

1 bunch coriander, washed and roughly chopped

1/2 95g tin thai red curry paste, ie 40g thai red curry paste, use less for children

1/2 packet udon noodles

140ml coconut cream

1 tbs soy sauce

30g roasted unsalted peanuts, slightly crushed

bring a medium saucepan of water to the boil.

add the udon noodles to the water and cook according to the packet instructions.

add the broccoli to the noodles boiling in water for the last 4 minutes of noodle cooking time.

drain and refresh the noodles and broccoli under cold water.

while the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat.

add the onion and carrot and cook for 5 minutes or until softened.

add the garlic and red curry paste to the frying pan and cook for 1-2 minutes or until fragrant.

add the coconut cream and soy sauce and stir to combine.

add the drained noodles and broccoli to the frying pan.

toss to coat the noodles in the sauce and cook until warmed through.

divide the thai coconut curry noodles between bowls.

top each with a squeeze of lime and a sprinkle of coriander and peanuts.