Ingredients (serves 4)

• 200g egg or rice noodles
• 1 tsp olive oil
• 2-3 tsp Thai red curry paste
• 2 spring onions , chopped
• 1 sweet potato , cubed
• 200ml vegetable or chicken stock
• 100ml skimmed milk
• 2 skinless salmon fillets , cut in half and then into fine strips
• ½ small bunch coriander , roughly chopped

How to:

1. Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
2. Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

Recipe via BBC Good Food

Ingredients

• 1 spray low-fat cooking spray
• 300 g beef rump steak, cut into strips
• 1 medium onion(s), thinly sliced
• 1 medium Pepper, red, deseeded and cut into strips
• 20 g Thai Taste Gang Ped Red Curry Paste, (or similar brand)
• 1 portion fresh red chilli(s), deseeded and thinly sliced
• 1 can Blue Dragon Coconut Milk, Reduced-Fat, (400g)
• 1 portion stock cube, made up with 500ml water
• 1 juice from 1/2 lime(s)
• 240 g dried egg noodles
• 150 g mange tout, halved
• 125 g Baby Corn Cobs
• 2 tablespoon fresh coriander

How to:

Spray a wok or sauté pan with low fat cooking spray. Add the beef and stir-fry for 2-3 minutes, until seared and browned. Add the onion and pepper and stir-fry for 2 more minutes. Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat. Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender. Add the coriander and a squeeze of lime juice, then serve.

Recipe via: Weight Watchers