Quick Prawn Stir Fry with Homemade Curry Paste

preparation 15 minutes
cook time 20 minutes
Serves 2

Ingredients Method

1 small pack whole wheat noodles
1 small white onion
1 medium red chilli
1 thumb sized piece of ginger, peeled
1 pack fresh coriander
1 tsp sesame oil
2 banana shallots or 1 onion, finely sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 small pak choy, sliced and green tops reserved
100g mushrooms, sliced
1 tbsp fish sauce
1 tsp soy sauce
1 tin coconut milk
1 pack fresh prawns (180g approx)
Lime wedges to garnish

Precook the noodles in boiling water and set aside Blitz the garlic, onion, red chilli, ginger and half the fresh coriander together in a food processor or hand blender to make a spice paste. Add a drop of oil or soy sauce if needed. Heat the sesame oil in the wok.

Fry the shallots or onion, peppers, pak choy and mushrooms over a high heat Add the spice paste and fry for a few minutes, then add the coconut cream, the fish sauce and soy sauce and stir

Turn down the heat, add the prawns and cook for a few minutes till the prawns are cooked through. Stir through the noodles and the pak choy tops. Serve garnished with the rest of the fresh chopped coriander and a wedge of lime.

Ingredients

1 small pack whole wheat noodles

1 small white onion

1 medium red chilli

1 thumb sized piece of ginger, peeled

1 pack fresh coriander

1 tsp sesame oil

2 banana shallots or 1 onion, finely sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 small pak choy, sliced and green tops reserved

100g mushrooms, sliced

1 tbsp fish sauce

1 tsp soy sauce

1 tin coconut milk

1 pack fresh prawns (180g approx)

Lime wedges to garnish

Method

Fry the shallots or onion, peppers, pak choy and mushrooms over a high heat Add the spice paste and fry for a few minutes, then add the coconut cream, the fish sauce and soy sauce and stir