Prawn curry with tomatoes and herbs
1 medium, thinly sliced
2 clove(s), crushed
fresh red chilli
1 whole, deseeded, finely chopped
3 medium, coarsely chopped
1 cup(s), (250ml)
150 g, trimmed, sliced diagonally
450 g, (500g peeled), tails intact
dry rice noodles
150 g, vermicelli
⅓ cup(s), coarsely chopped
¼ cup(s), coarsely chopped
- 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.
- 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.
- Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 3–5 minutes or until softened. Drain.
- Divide noodles among serving bowls and top with prawn curry. Serve sprinkled with coriander and mint.