Thai prawn curry

2tbsp olive oil
1 garlic clove, finely chopped
¼ red chilli, finely chopped
2.5cm (1in) fresh root ginger, finely chopped
½ lemongrass stalk, bruised
2 heads pak choi, around 200g (7oz), shredded
2 red peppers, finely sliced
1tsp tom yum Thai spice paste
1tbsp fish sauce
200ml (7fl oz) each coconut milk and hot fish stock
300g (11oz) raw shelled prawns
200g (7oz) rice noodles
Large handful coriander, roughly chopped

In short	Preparation time: 15 mins Cooking time: 10 mins Total time: 25 mins Serves: 4 people Cuisine: Thai & Malaysian Course: Main
Nutrition (per portion)	428 calories 17g fat (7g saturates) 48g carbs (6g total sugars)

Method

1 Heat the olive oil in a deep frying pan. Add the garlic, chilli, ginger and lemongrass and cook for 1min. Stir in the pak choi and the peppers and cook for a further few minutes until the pak choi starts to wilt.
2 Add the tom yum paste, fish sauce, coconut milk and fish stock. Season with
salt and freshly ground black pepper and leave to simmer for 3min.
3 Stir in the prawns and cook for a further 5min until they're pink and cooked through. Remove lemongrass.
4 Prepare the rice noodles according to packet instructions. Divide among four bowls, then spoon the curry on top, garnished with coriander.

coconut milk | Good Housekeeping | noodles | prawn | thai & malay food

Print | Email

Comments

to our magazines

and email newsletters

In this month's issue of...

subscribe now!

MAKE THIS YEAR TRULY SPECIAL...
TRADITIONAL recipes you can trust with veggie options and party cooking
MONEY-SAVING MAGIC - turkey main course for £3 and presents for under £10
CELEBRATE WITH THE STARS: Jamie Oliver, Gordon Ramsay, Lulu, Judi Dench and more