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Thai prawn curry

  • 4servings
  • 45minutes
  • 350calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp sunflower oil

  2. 1 onion, peeled and sliced

  3. 1 clove garlic, peeled and crushed

  4. 2 tsp Thai red curry paste

  5. 2 potatoes, peeled and cut into cubes

  6. 1 red pepper, deseeded, and sliced into strips

  7. 160ml can coconut cream

  8. Pinch of salt or Thai fish sauce

  9. 200g (7oz) raw king prawns

  10. 125g (4oz) Thai rice noodles

Instructions Jump to Ingredients ↑

  1. Heat the oil in a pan and fry the onion for a few mins, to soften. Add the garlic, Thai curry paste, potatoes, pepper and 300ml (½ pint) hot water.

  2. Stir in the coconut cream and salt or Thai fish sauce; simmer for 10 mins.

  3. Add the prawns and simmer for 5 more mins.

  4. Meanwhile, put the noodles in a bowl, pour in enough boiling water to cover and leave for 10-15 mins, to soften. Drain noodles and serve with the curry.

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