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Thai prawn curry
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Prep Time:
15 minutes
15 minutes
Cook Time:
23 minutes
23 minutes
Total Time:
38 minutes
38 minutes
Spice up dinner with fiery prawn curry!
Ingredients:
- 200g dried rice-stick noodles
- 270ml can coconut cream
- 87.50 gm Thai yellow curry paste
- 382.50 gm chicken style liquid stock
- 270ml can coconut milk
- 1kg medium green king prawns, peeled (tails intact), deveined
- 20.00 ml grated palm sugar (see note)
- 48.80 gm fish sauce
- 21.00 gm lime juice
- 82.50 ml fresh coriander leaves
- 1 long red chilli, thinly sliced
- 40.00 ml fried shallots (see note)
- Lime wedges, to serve
Instructions:
- Place noodles in a large heatproof bowl and cover with boiling water. Let them stand for 12 minutes or until softened, then drain and set aside.
- Heat a wok over medium heat and spoon in the thick top layer of coconut cream. Cook, stirring, until oil separates and floats to the top, about 6 to 8 minutes. Add the curry paste and cook for another 2 minutes until fragrant. Gradually pour in stock, coconut milk, and remaining coconut cream. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until slightly thickened.
- Turn up the heat to medium-high until it reaches a boil. Drop in the prawns and cook for 2 to 3 minutes until they are pink. Mix in the sugar, fish sauce, and lime juice. Serve noodles in bowls, pour curry over them, and garnish with coriander, chilli, and shallots. Accompany with lime wedges.