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Prawn and Coconut Noodles
These prawn coconut noodles were the perfect lunch for the perfect day.
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
894
kcal
Author
Bintu Hardy
Ingredients
For the coconut sauce:
1
tbsp
vegetable oil
2
spring onions
scallions chopped
1
tsp
minced ginger
Chilli to taste chopped
1
tsp
thai red curry paste
400
ml
coconut milk
1.5
tbsp
soy sauce or to taste
1/4
tsp
palm or dark brown sugar
1
bell pepper cut into thin ribbons
150
g
cooked frozen prawns
Salt
Ground black pepper
Large handful purple basil leaves
For the noodles:
600
g
cooked rice noodles
1
tbsp
fresh coriander
cilantro
Lemon wedges
Instructions
Heat the oil and add in the spring onion, ginger and chilli and stir fry for 1 min.
Mix in the curry paste and fry for 30 sec.
Add the coconut milk, soy sauce, sugar and pepper mix well, bring to the boil and then reduce and simmer for about 8 mins.
Add in prawns and simmer again for about 5-7 mins until the prawns are warmed through.
Turn curry off and stir in basil leaves and set aside for 5 mins.
Meanwhile warm up the noodles and set aside.
Layer the serving starting with the coconut sauce, then the noodles, then some basil and coriander and lemon wedges and serve warm.
Notes
You can easily scale up the quantity of coconut sauce if you like more liquid.
Nutrition
Serving:
2
servings
|
Calories:
894
kcal
|
Carbohydrates:
86
g
|
Protein:
24
g
|
Fat:
51
g
|
Saturated Fat:
39
g
|
Cholesterol:
189
mg
|
Sodium:
1425
mg
|
Potassium:
687
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
2375
IU
|
Vitamin C:
83.3
mg
|
Calcium:
165
mg
|
Iron:
9.4
mg