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Thai red curry prawn stir-fry
Thai red curry prawn stir-fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-Minute Thai curry noodle dish - quick and delicious!
Ingredients:
  • 200g dried rice-stick noodles
  • 9.20 gm vegetable oil
  • 1kg medium green king prawns, peeled (tails intact), deveined
  • 87.50 gm Thai red curry paste
  • 255.00 gm chicken style liquid stock
  • 270ml can coconut milk
  • 200g snake beans, cut into 5cm lengths
  • 200g cherry tomatoes, halved
  • 20.00 ml grated palm sugar
  • 48.80 gm fish sauce
  • 21.00 gm lime juice
  • 82.50 ml fresh coriander leaves
Instructions:
  • Place noodles in a large heatproof bowl and cover with boiling water. Let stand for 8 to 10 minutes until softened, then drain and set aside.
  • Heat a wok over high heat with half of the oil and cook prawns in batches until pink. Transfer prawns to a bowl and cover to keep warm. Stir in curry paste and cook until fragrant. Gradually pour in stock and coconut milk, bring to a boil, then simmer with beans until they are bright green and tender.
  • Add the prawns back to the wok along with the tomato. Let it simmer for 2 to 3 minutes or until heated through. Mix in the sugar, fish sauce, and lime juice. Serve the noodles in bowls, ladle the curry on top, and garnish with fresh coriander.

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