Thai prawn curry with noodles
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A fakeaway favourite with all the fragrant and fiery flavours of a Thai green curry. Serve it with noodles, for a change from the usual rice.
Ingredients
Sainsbury's Thai Green Curry Paste
100 g
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Vegetable stock cube
1 cube(s), to make 450ml stock
Green Beans
150 g, trimmed and halved
Broccoli, raw
150 g, tenderstem, halved
Sugar Snap Peas
150 g, halved
Pak Choi
200 g, 2 small pak choi, halved
King Prawns, Raw
300 g
Lime Juice, Fresh
1 tablespoon(s)
Rice Noodles, dry
150 g
Chilli, green or red
1 individual, red, finely sliced
Coriander, fresh
1 tablespoon(s)
Lime
1 medium, cut into wedges, to serve
Instructions
1
Put the curry paste in a large pan and cook over a medium heat for 2 minutes, stirring occasionally, then add the coconut milk and stock and gently simmer for 5 minutes.
2
Add the beans and cook for 2 minutes, then add the broccoli, and cook for 4 minutes. Turn the heat off and stir in the sugar snaps, pak choi and prawns. Allow the prawns to cook in the residual heat for 2 minutes, then stir in the lime juice.
3
Meanwhile, cook the noodles according to pack instructions, then drain and toss with a squeeze of lime. Serve the curry with the noodles in the same bowl and top generously with chilli, coriander leaves and extra lime wedges to squeeze over.
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