Green and Red Curry Noodle Nests
For the filling: Peel and finely chop the carrot. Rinse the bell peppers, cut in half, remove seeds and white ribs and finely chop. Peel and finely chop the onion. Peel and thinly slice the garlic. Rinse the spinach, spin dry and blanch in a pot of boiling salted water. Drain the spinach and rinse with cold water to cool.
For the nests: Cook the rice noodles according to the package directions.
For the green curry filling: Heat 1 teaspoon of the oil in a skillet. Add half the onions and the garlic to the skillet, and cook until translucent. Stir in the carrot and cook for 3-4 minutes. Add the spinach and green curry paste, and season with salt to taste.
For the red curry filling: Heat the remaining oil in another skillet. Add the remaining half of the onions and garlic, and cook until translucent. Add the chile pepper and red curry paste, and cook until fragrant.
For the nests: Preheat the oven to 180°C (approximately 350°F). Grease 20 small molds with oil. Divide the rice noodles between the molds. In a bowl, stir the coconut milk with the eggs. Place the green curry mixture in some of the cups and the red curry mixture in the others. Divide the bell peppers between the cups. Pour the egg mixture over top. Bake for 25 minutes. Allow to cool in the molds. Remove and serve with lime.