Thai Prawn Noodle Curry

 

Serves 2

Preparation: 10 mins

Cooking Time: 25 mins

 

 

This recipe is a compilation of ideas when looking for a quick and easy lunch.

We love Thai flavours and this one is a nice combination of ingredients, and particularly good with prawns although these can be replaced with chicken or other preferences.

 

 

 

Ingredients

 

• 150g One pack frozen prawns (de-frosted and drained)

• 200g cooked noodles

• One onion, finely sliced

• One yellow pepper, sliced

• Sesame oil or Coconut oil

• One pack mange touts

• One pack baby sweetcorn

• 2-4 cloves garlic, peeled and mince

• One inch of grated fresh ginger, with skin on

• One 400 ml/14 oz can organic coconut milk

• 2 teaspoons Green Thai curry paste (optional extra flavour)

• One stalk lemongrass (chop into small pieces and whizz in a processor with some coconut milk to a fine consistency

• Seasoning

•  

• To Serve

• Handful fresh coriander leaves

• Quarter of fresh lime to serve

 

 

 

 

Method

 

1. Using either a Wok or a large frying pan, sauté the onion and pepper in either Sesame or Coconut oil and add the garlic and ginger, stir until softened.
    

2. Add the prawns, together with the mange touts and baby sweetcorn and stir into the vegetables.
    

3. Now add the coconut milk and puréed lemon grass and heat through for 7-10 minutes.
    

4. Add the cooked noodles, adjust the seasoning and cook for a further 3-4 minutes.
    

5. Divide into bowls and sprinkle with fresh chopped coriander leaves and lime quarters to squeeze onto the dish.