Excellent method not to squander a single ingredient. This is just a superb Thai red curry prawn stir fry and one among my favorites. If you are concerned about the nutritional value of some of these dishes, avoid being. Though it could possibly be lower in calories, even if you are not getting much nutritional value from itwon't sustain you, and you're going to just wind up hungry once all over again and again eating more energy than you would have. Diet facts labels inform you exactly what's from the foods you eat. This helps you determine if you are in possession of a vibrant diet. Just about every recipe we share must get an ingredient label. Some recipes also provide nutritional actuality information. The ingredient label lists the number inside the area beneath. They are recorded per serving as a percentage of the daily price.

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How to make Thai red curry prawn stir fry

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 200g dried rice-stick noodles
  • 2 teaspoons vegetable oil
  • 1kg medium green king prawns, peeled (tails intact), deveined
  • 1/4 cup Thai red curry paste
  • 1 cup Massel chicken style liquid stock
  • 270ml can coconut milk
  • 200g snake beans, cut into 5cm lengths
  • 200g cherry tomatoes, halved
  • 1 tablespoon grated palm sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1/3 cup fresh coriander leaves

Method

  • Step 1 Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.
  • Step 2 Meanwhile, heat a wok over high heat. Add half the oil. Swirl to coat. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm. Add curry paste to wok. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.
  • Step 3 Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice. Divide noodles between bowls. Spoon over curry. Top with coriander.