This is a super quick and easy mid week meal that my family love.
I always have frozen prawns in my freezer, they are so versatile and can be cooked so many different ways.
Recently I made a coconut beef curry and I had leftover curry paste, so I figured I'd try and find another recipe to use it up, that is how this recipe came about. This was so easy to make and it was delicious.
You could use a fish like ling to make this a fish curry, if you prefer.
So on nights when you need a quick dinner idea, you need to try this, my family loved it, hope you do to.
I always have frozen prawns in my freezer, they are so versatile and can be cooked so many different ways.
Recently I made a coconut beef curry and I had leftover curry paste, so I figured I'd try and find another recipe to use it up, that is how this recipe came about. This was so easy to make and it was delicious.
You could use a fish like ling to make this a fish curry, if you prefer.
So on nights when you need a quick dinner idea, you need to try this, my family loved it, hope you do to.
Recipe
Recipe adapted from www.taste.com.au/
Serves 4-6
300g Trident dried rice-stick noodles
270ml can coconut cream
1/4 cup Thai yellow curry paste
1 1/2 cups chicken stock
270ml can coconut milk
1kg frozen green prawns, defrosted
1 tablespoon grated palm sugar
2 tablespoons fish sauce
1-2 tablespoons lime juice
1/3 cup fresh coriander leaves
1 long red chilli, thinly sliced
3/4 cup fried shallots
Lime wedges, to serve
1 packet bean sprouts, to serve
Heat a wok over medium heat. Spoon the thick top layer of coconut cream into wok. Cook, stirring, for 6 to 8 minutes or until oil separates and floats to the top. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock, coconut milk and remaining coconut cream. I add here the seeds and larger rounds of your thinly sliced long red chilli, adds more heat to the curry. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture slightly thickens.
Place noodles in a large, heatproof bowl. Cover with boiling water, stir around. Stand for 12 minutes or until softened. Drain. Set aside.
Increase heat to medium. Bring to the boil. Add prawns. Cook for 2 to 3 minutes or until prawns turn pink. Stir in sugar, fish sauce and lime juice. Taste, add more lime juice, if needed.
Divide noodles between bowls. Spoon over curry. Top with coriander, chilli and shallots. Serve with lime wedges and bean sprouts.
Serves 4-6
300g Trident dried rice-stick noodles
270ml can coconut cream
1/4 cup Thai yellow curry paste
1 1/2 cups chicken stock
270ml can coconut milk
1kg frozen green prawns, defrosted
1 tablespoon grated palm sugar
2 tablespoons fish sauce
1-2 tablespoons lime juice
1/3 cup fresh coriander leaves
1 long red chilli, thinly sliced
3/4 cup fried shallots
Lime wedges, to serve
1 packet bean sprouts, to serve
Heat a wok over medium heat. Spoon the thick top layer of coconut cream into wok. Cook, stirring, for 6 to 8 minutes or until oil separates and floats to the top. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock, coconut milk and remaining coconut cream. I add here the seeds and larger rounds of your thinly sliced long red chilli, adds more heat to the curry. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture slightly thickens.
Place noodles in a large, heatproof bowl. Cover with boiling water, stir around. Stand for 12 minutes or until softened. Drain. Set aside.
Increase heat to medium. Bring to the boil. Add prawns. Cook for 2 to 3 minutes or until prawns turn pink. Stir in sugar, fish sauce and lime juice. Taste, add more lime juice, if needed.
Divide noodles between bowls. Spoon over curry. Top with coriander, chilli and shallots. Serve with lime wedges and bean sprouts.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/thai-prawn-curry.html
Pin it: www.pinterest.com.au/pin/399413060710234625/
Pin it: www.pinterest.com.au/pin/399413060710234625/
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