Ingrédients
Olive Oil1 tbsp
Red Chilli1 finely sliced
Thai red curry paste2 ½ tbsp
vegetable stock cube1
coconut milk400ml can
fish sauce2 tsp
rice noodles100g
lime2 juice of 1, the other halved
king prawns150g
coriander½ small pack
Instructions
Heat the oil in a medium saucepan and add the chilli.
Cook for 1 min, then add the curry paste, stir and cook for 1 min more.
Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine.
Tip in the coconut milk and bring to the boil.
Add the fish sauce and a little seasoning.
Toss in the noodles and cook for a further 3-4 mins until softening.
Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
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