The finished recipe. Thai Green Prawn Curry with Rice NoodlesIngredients 1 to 6. 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 sauceIngredients 7 to 10. 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.)Step 1. Fry the paste in a dry pan over a medium heat for a minute, until it smells toasted and darkens slightly.Step 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.Step 3. Add the beans and baby corn and simmer gently for four minutes.Step 4. Add the prawns and cook for three minutes until they are pink through. Off the heat, add the lime and basil.Step 5. Soften the noodles as the packet says, drain, and ladle the curry over them.
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