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Thai prawn curry with noodles

Thai prawn curry with noodles

7
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

For less heat, deseed the chilli using food handling gloves.

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