Thai Potato Noodles

I don't normally eat potatoes, let alone tinned ones, but I bought them so I could use the tins as plant pots! This easy, one pan recipe uses the curry paste I made in my previous post.

2 tablespoons of Thai red curry paste (see recipe)
Handful of mange tout
Handful of baby corn
5 tinned potatoes, halved
Thin egg noodles
2 tablespoons of peas
Half a tin of low fat coconut milk


Add the Thai paste to a pan on a med-high heat until it starts to sizzle. Add the vegetables and stir gently. Break up the softened noodles and combine. Pour over the coconut milk and allow the curry to simmer for 8 mins, stirring occasionally.  

Any of the vegetables could be substituted or omitted. Other ingredients could include: chicken, prawns, tofu, Quorn pieces, white fish, butternut squash, sweet potato. 

My score: 5/10 (the fragrant spices, veg and noodles were lovely but I've remembered why I don't buy tinned potatoes! Also, for a higher score I'd really want full fat coconut milk!