Thai prawn curry with noodles
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Forget take-away when you can create this flavour-packed curry sensation with your own hands.
Ingredients
Green curry paste
100 g
Light canned coconut milk
200 ml
Vegetable stock cube
1 individual, to make 450ml of gluten-free stock
Green string beans
150 g, halved
Broccolini
150 g, halved crossways
Sugar snap peas
150 g, halved
Pak choy
2 baby, halved
Raw peeled prawns
300 g, king variety, peeled
Lime(s)
2 medium, cut into wedges
Dry rice noodles
150 g, pad Thai variety
Fresh red chilli
1 whole, finely sliced (see tip)
Fresh coriander
⅓ cup(s), leaves
Instructions
1
Place curry paste in a large saucepan and cook over medium heat for 2 minutes, stirring occasionally. Add coconut milk and stock and gently simmer for 5 minutes.
2
Add beans and cook for 2 minutes. Add broccolini, cook for 4 minutes. Turn heat off and stir in sugar snaps, pak choy and prawns. Allow prawns to cook in residual heat for 2 minutes. Add the juice of half a lime and stir gently.
3
Meanwhile, cook noodles following pack instructions, drain and toss with a squeeze of lime. Serve curry with noodles and top with chilli, coriander leaves and extra lime wedges.
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