Thai Green Prawn Curry with Rice Noodles

Make thai green prawn curry with rice noodles, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
2 tbsp (30 g) Thai green curry paste
200 g Reduced-fat coconut milk, tinned
100 g Green beans
80 g Baby corn
1 tsp (5 g) Fish sauce
1 tsp (4 g) Sugar
Half a lime Lime juice
A handful, Thai basil if you can get it Fresh basil
150 g Cooked rice noodles (Cooked weight, after soaking.)
Ingredient notes on the recipe page.

METHOD
1. Fry the paste in a dry pan over a medium heat for a minute, until it smells toasted and darkens slightly.
2. Add a third of the coconut milk and let it bubble for two minutes until it thickens, then add the rest with the sugar and fish sauce.
3. Add the beans and baby corn and simmer gently for four minutes.
4. Add the prawns and cook for three minutes until they are pink through. Off the heat, add the lime and basil.
5. Soften the noodles as the packet says, drain, and ladle the curry over them.

Contains fish and crustaceans.
Most Thai pastes contain shrimp paste and fish sauce. Vegan pastes exist and carry neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/thai-green-prawn-curry-rice-noodles

AI-generated images illustrating the recipe.

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