Thai prawn curry with noodles
Sainsbury's Thai Green Curry Paste
Reduced Fat Coconut Milk, Canned
Vegetable stock cube(s)
1 cube(s), to make 450ml stock
150 g, trimmed and halved
150 g, tenderstem, halved
Sugar Snap Peas
150 g, halved
200 g, 2 small pak choi, halved
King Prawns, Raw
Lime Juice, Fresh
Rice Noodles, dry
Chilli, Green or Red
1 individual, red, finely sliced
1 medium, cut into wedges, to serve
- 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.
- 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.
- 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.