Golden Coconut Sweet Potato Curry Noodles

What your child practised

• Dicing sweet potatoes with a knife
• Whisking curry paste into coconut milk
• Simmering on the burner
• Juicing limes
• Tasting and adjusting seasoning

Ingredients makes 8–14 portions

• 8–12 oz wide rice noodles
• 2–3 sweet potatoes
• 1–2 cans coconut milk
• 1–2 Tbsp mild yellow curry paste
• 1–1 1/2 cups vegetable broth
• 1–1 1/2 cups green beans or frozen peas
• 1–1 1/2 Tbsp soy sauce
• 1–2 tsp brown sugar
• 2–3 limes
• 1 bunch fresh basil
• 2 Tbsp cooking oil
• 1 tsp salt

How it is made

1. An adult cooks the rice noodles, then rinses them under cold water and tosses them with a teaspoon of oil so they stay separate.
2. Whisk the curry paste into the coconut milk until it turns sunny yellow — that is the turmeric waking up in the fat.
3. Add the diced sweet potatoes and broth, then simmer 12–14 minutes until fork-tender.
4. Stir in the green beans, soy sauce and brown sugar and simmer 3 minutes more.
5. Taste as a team: does it need lime? Salt? Real chefs taste and adjust.
6. Twirl the noodles into nests in bowls and an adult ladles the golden curry over. Top with torn basil and a squeeze of lime.