Ingredients

400 g chevon tenderloin
450 g thin egg noodles
3 cloves garlic, finely chopped
2 tbsp peanut oil
2 x 425ml cans of coconut milk
2 tbsp red curry paste
¼ tsp ground turmeric
3 cups stock
3 tbsp fish sauce
1 tsp palm sugar or brown sugar
½ cup sliced bamboo shoots
½ cup canned straw mushrooms
juice of one medium lemon
2 tbsp fried shallot flakes
4 spring onions, sliced
¼ bunch of coriander (leaves only)

Description

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