This simple noodle dish can be on the table in 30 minutes and is delicious! After all, who doesn’t love a Thai curry?
Ingredients
- 200g dried rice-stick noodles
- 2 teaspoons vegetable oil
- 1kg medium green king prawns, peeled (tails intact), deveined
- 1/4 cup Thai red curry paste
- 1 cup Massel chicken style liquid stock
- 270ml can coconut milk
- 200g snake beans, cut into 5cm lengths
- 200g cherry tomatoes, halved
- 1 tablespoon grated palm sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1/3 cup fresh coriander leaves
Method
- Step 1Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.
- Step 2Meanwhile, heat a wok over high heat. Add half the oil. Swirl to coat. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm. Add curry paste to wok. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.
- Step 3Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice. Divide noodles between bowls. Spoon over curry. Top with coriander.
- Low carb
Nutrition
2000 kj
Energy
21g
Fat Total
13.1g
Saturated Fat
4.7g
Fibre
40.6g
Protein
242mg
Cholesterol
2240mg
Sodium
30g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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