Full ingredients list:
1 teaspoon Thai curry paste
1/4 cup reduced-fat coconut milk
dash of fish sauce
1/4 teaspoon brown sugar
1 cup frozen stir-fry mixed vegetables
1 cup baby spinach
1/2 cup cooked shredded chicken
125g rice noodles
1 tablespoon sliced shallots, to garnish
1 tablespoon chopped coriander leaves, to garnish
fresh chilli, sliced, to garnish (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Mix curry paste, coconut milk fish sauce and sugar in a bowl.
Step 2Layer all ingredients (except garnishes) in a 750ml capacity or larger jar in the order above. Store jar in fridge until ready to eat. Keep garnishes in a separate container or zip-lock bag.
Step 3Prior to serving, remove the jar from fridge and leave out for 10 minutes. Then fill with boiling water; close and seal the lid. Leave to soak for two minutes.
Step 4Open the jar, stir contents around well and serve in a bowl, if desired. Garnish with shallots, coriander and chilli, if using.
Make it gluten free: Use gluten-free fish sauce and curry paste.
Experiment with any combination of vegies you have in the fridge – it’s a great way to use up vegies that are slightly wilted, too.
Use ‘shelf-fresh’ noodles – these are precooked and just need boiling water for reheating. Loosen them with a fork before placing in the jar.
Eat this meal straight out of the jar if your jar is wide enough!
About this recipe
First published: July 2016