AMAZING THAI RED CURRY PRAWN STIR-FRY

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 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 mediumlow. 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.