Ingredients
- 1 tablespoon of Olive oil
- 1 red chilli
- 2.5 tablespoons of Thai red curry paste
- 600ml hot vegetable stock
- 1 x 400gram can of coconut milk
- 2 teaspoons of fish sauce
- 100 grams of rice noodles
- Lime juice
- 150 grams of raw king prawns
- 1 tablespoon of chopped coriander
- Salt and pepper to taste
- Optional: Spinach
Method
- Place a sauce pan over medium heat and add olive oil
- Stir in the chilli and cook for a minute. Then add the Thai red curry paste and cook for a further minute
- Whisk in the hot vegetable stock and coconut milk. Bring to boil
- Stir in the fish sauce, toss in the noodles and cook for 2 minutes
- Squeeze in the juice of 1 lime, add the raw prawns. Cook for about 4 minutes
- Stir in the chopped coriander and season with salt and pepper
- Serve in bowls with more coriander leaves and optional lime wedges for squeezing
Product used in recipe
- Valcom - Valcom Curry Paste Red
