Aromatic Thai Green Prawn Noodles

Making your own home-made Thai green curry paste is key for a truly bright and verdant curry, but if you don’t have time, a good-quality paste will still make for a delicious dish.

Hands-on time 20min, plus chilling. Cooking time about 20min. Serves 4

● 2tsp vegetable oil

● 2 echalion shallots, thinly sliced into rings

● 1 batch home-made curry paste, see box, or 4tbsp shop-bought Thai green curry paste

● 500ml vegetable stock

● 160ml tin coconut cream

● 300g mixed stir-fry vegetables

● 150g mixed/exotic mushrooms, torn if large

● 300g ready-to-wok/fresh flat or udon noodles

● Juice 1 lime, plus wedges to serve

FOR THE PRAWN DUMPLINGS

● 300g raw, peeled king prawns

● 1tbsp cornflour

● 1tbsp sweet chilli sauce

● 1 spring onion, finely chopped

● 2 fresh kaffir lime leaves (1 double leaf), central stalk removed

● 2tbsp vegetable oil, plus extra to grease

1 First, make the prawn dumplings. Put the prawns, cornflour, sweet chilli sauce and ½tsp fine salt into a food processor and pulse to a rough paste. Add the spring onion and lime leaves and pulse briefly to combine. Chill for 30min to firm up.

2 Lightly grease your hands and a plate. Use a tablespoon measure to scoop out portions of the prawn mixture and gently roll them into balls. Place on the plate and chill until needed.

3 For the curry, heat the oil in a large wok or pan (that has a lid) over low heat. Add shallots; cook for 3-4min, until softened.

Add the curry paste, fry for 30sec until aromatic, then stir in the stock and coconut cream. Add the stir-fry vegetables, turn up the heat; bring to a gentle simmer. Cover; remove from heat.

4 For the prawn dumplings, heat the oil in a frying pan over low-medium heat. Add the dumplings and fry for 3-4min, turning gently, until just pink and opaque. Add the mushrooms and fry for 3min, until tender.

5 Stir noodles into the vegetable curry pan, gently separating them. Add the dumplings and mushrooms, return curry pan to medium heat and bubble gently for 5min, until piping hot. Season with lime juice and salt, if needed, and serve in bowls with lime wedges for squeezing over.

PER SERVING

427cals, 22g protein, 21g fat (9g saturates), 36g carbs (9g total sugars), 5g fibre

FOR THE CURRY PASTE

Roughly chop 1 trimmed lemongrass stalk, 2 trimmed spring onions, 2 deseeded green birdseye or finger chillies,

1 garlic clove, 3cm piece peeled fresh root ginger and 30g fresh coriander (including stalks). Put into the small bowl of a food processor with 4 shredded fresh kaffir lime leaves (2 double leaves), finely grated zest 1 lime, ½tbsp fish sauce, 1tbsp vegetable oil and a pinch of fine salt and whizz until smooth (scraping down the sides a couple of times). Use immediately or freeze for up to 3 months in an airtight container.