Thai Prawn Noodle Curry

Serves 2

Preparation: 10 mins

Cooking Time: 25 mins

This recipe is a compilation of ideas when looking for a quick and easy lunch.

We love Thai flavours and this one is a nice combination of ingredients, and particularly good with prawns although these can be replaced with chicken or other preferences.

Ingredients

150g One pack frozen prawns (de-frosted and drained)

200g cooked noodles

One onion, finely sliced

One yellow pepper, sliced

Sesame oil or Coconut oil

One pack mange touts

One pack baby sweetcorn

2-4 cloves garlic, peeled and minced

One inch of grated fresh ginger, with skin on

One 400 ml/14 oz can organic coconut milk

2 teaspoons Green Thai curry paste (optional extra flavour)

One stalk lemongrass (chop into small pieces and whizz in a processor with some coconut milk to a fine consistency

Seasoning

To Serve

Handful fresh coriander leaves

Quarter of fresh lime to serve

AND THIS IS WHAT YOU DO....

1. Using either a Wok or a large frying pan, sauté the onion and pepper in either Sesame or Coconut oil and add the garlic and ginger, stir until softened.
   
   
2. Add the prawns, together with the mange touts and baby sweetcorn and stir into the vegetables.
   
   
3. Now add the coconut milk and puréed lemon grass and heat through for 7-10 minutes.
   
   
4. Add the cooked noodles, adjust the seasoning and cook for a further 3-4 minutes.
   
   
5. Divide into bowls and sprinkle with fresh chopped coriander leaves and lime quarters to squeeze onto the dish.