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Coconut Red Curry Prawns with Rice Noodles

Prawns and green beans simmered in a coconut red curry sauce over soaked rice noodles.

Total
15 min
Hands on
13 min
Serves
2
Method
hob
Cuisine
Thai

Per serving · estimated

Energy
645 kcal
Protein
36 g
Fat
32 g
Carbs
52 g
Freshly cooked Coconut Red Curry Prawns with Rice Noodles

Method

  1. Step 1 of 9

    Bring a saucepan of water to the boil.

    saucepan on hob

  2. Step 2 of 9

    Take the pan off the heat, slide in the rice noodles and leave to soak for 5 minutes, then drain.

    • flat rice noodles
    5 min
    set timer

  3. Step 3 of 9

    Trim the green beans and cut them in half.

    • green beans
    trim green beans

  4. Step 4 of 9

    Heat the oil in a wide pan over medium heat and fry the curry paste for 1 minute.

    • vegetable oil
    • Thai red curry paste
    1 min
    heat oil in pan

  5. Step 5 of 9

    Pour in the coconut milk and bring to a gentle simmer.

    • coconut milk
    reduce to simmer

  6. Step 6 of 9

    Add the green beans and simmer for 3 minutes.

    • green beans
    3 min
    gentle simmer
    What ‘ready’ looks like

  7. Step 7 of 9

    Stir in the prawns and simmer for 3 minutes until pink, opaque and cooked to 63 °C.

    • raw peeled king prawns
    63 °C / 145 °F3 minShrimp, lobster, crab and scallops to 63 °C / 145 °F
    prawns pink curled
    What ‘ready’ looks like

  8. Step 8 of 9

    Season the sauce with the fish sauce, sugar and the juice of half the lime.

    • fish sauce
    • sugar
    • lime

  9. Step 9 of 9

    Divide the noodles between two bowls, ladle over the curry and top with coriander and the remaining lime cut into wedges.

    • flat rice noodles
    • fresh coriander
    • lime

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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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