Creamy, spicy and cooked entirely in the oven, this one’s a midweek dinner hero. With just one baking dish, you get slurp worthy noodles, jammy eggs and a punchy red curry peanut sauce made with Marion’s Kitchen Thai Red Curry Kit.
2 Ramen Bricks
2 tbsp Peanut Butter
1 x Marion’s Kitchen Thai Red Curry
– RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS AND CHILLI
– BAMBOO SHOOTS
1 tsp minced garlic
2 ½ cup water
2 bunches bok choy, chopped
1 cup mozzarella cheese
½ cup spring onions, chopped, to serves
Lime wedges, to serve
2 tsp Marion’s Kitchen Crispy chilli oil , to serve
10 Frozen Dumpling
Black Sesame seeds, to serves
- Preheat the oven to 210°C (fan forced).
- In a medium baking dish ( about 20 x 25 cm), whisk together the peanut butter, red curry paste, garlic, spring onions, coconut milk and water until smooth. Stir in the dried Thai herbs and bamboo shoots from the curry kit.
- Add the ramen noodle bricks and press them gently into the liquid to submerge. Put the mozzarella cheese, bok choy and frozen dumplings.
- Cover with foil and put in the oven for 30 minutes. Then remove the foil and bake for another 5 minutes or until the cheese is golden.
- Serve topped with sesame seeds, a drizzle of Marion’s Kitchen Crispy Chilli Oil , and a squeeze of lime.
