Ingredients
olive oil1 tbsp
Red chilli1 finely sliced
Thai red curry paste2.5 tbsp
Vegetable stock cube1
Coconut milk400 ml
Fish sauce2 tsp
Rice noodles100 g
Lime2 juice of 1, other halved
King prawns150 g
coriander0.5 small pack
Instructions
Steps
- In a medium saucepan, heat olive oil and add red chilli. Cook for 1 minute.
- Stir in Thai red curry paste and cook for an additional minute.
- Dissolve the vegetable stock cube in 700ml of boiling water, then pour it into the saucepan and stir well.
- Add coconut milk and bring the mixture to a boil.
- Stir in fish sauce and season to taste. Then, add the rice noodles and cook for 3-4 minutes until they begin to soften.
- Squeeze in the juice of one lime, then add the king prawns and cook until heated through, about 2-3 minutes.
- Top with some coriander before serving. Serve in bowls with the remaining coriander and lime wedges for squeezing over the dish.