Prawn curry with tomatoes and herbs
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
No need to call everyone to the table for this dish. Enticed by the aromatic spices they’ll be seated before you start to fill up the bowls.
Ingredients
Canola oil
1 tsp
Onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp
Fresh red chilli
1 whole, deseeded, finely chopped
Curry powder
2 tsp
Tomato(es)
3 medium, coarsely chopped
Chicken stock
1 cup(s), (250ml)
Green string beans
150 g, trimmed, sliced diagonally
Raw peeled prawns
500 g
Dry rice noodles
150 g, vermicelli
Fresh coriander
⅓ cup(s), coarsely chopped
Fresh mint
¼ cup(s), coarsely chopped
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli and curry powder and cook for 30 seconds or until fragrant. Add tomatoes and cook for 3–4 minutes or until softened.
2
Add stock and bring to the boil. Reduce heat to medium. Add beans and prawns and cook for 5 minutes or until beans are tender and prawns are cooked through.
3
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 3–5 minutes or until softened. Drain.
4
Divide noodles among serving bowls and top with prawn curry. Serve sprinkled with coriander and mint.
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