300g choice of Pasta Roma Pasta
1 tbls oil
I tbls MA’s Thai Red Curry Paste
1 tsp MA’s Ginger Paste
1 large carrot, shredded
50g mushroom, shredded
200ml MA’s Coconut Milk
2 tbls soy sauce
Fresh coriander leaves, chopped
2 tsp sesame oil
100g bean shoots (optional)
In a pan heat oil, curry paste and garlic; sauté until fragrant.
Add carrot and sauté for 1 minute.
Add mushroom stir through briskly and add the coconut milk. Soy sauce and water.
Simmer for 3 minutes.
Add chilli pieces, lime & salt to taste. Stir through pasta, coriander, sesame oil and bean shoots and serve. Keep in a refrigerator until needed.
Notes: Perfect for an accompaniment with barbecued foods. Can add chicken/prawns or other