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Photo of Prawn curry with tomatoes and herbs by WW

Prawn curry with tomatoes and herbs

5 - 6
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
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 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.

Notes

TIP: To devein green (raw) prawns, use a small, sharp knife to cut a shallow slit along the back. Use the knife tip to locate the black (or sometimes clear) vein, then pull it out.

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