Recipe
Prawn Red Thai Curry
A fragrant coconut and red curry broth with king prawns, ladled over noodles.
Serves 2
Works with any of our kits
Build a boxIngredients
- 2 packs noodles
- 2 tbsp red Thai curry paste
- 400ml tin coconut milk
- 500ml chicken stock
- 150g king prawns
- Handful beansprouts
- ¼ cucumber, ribboned
- Handful coriander, leaves only
Method
- 1Heat a pan, add the curry paste and a splash of coconut milk to loosen. Fry for 3–4 minutes, then add the remaining coconut milk and the stock. Stir and simmer for 5 minutes.
- 2Cook the noodles according to the pack but do not add the flavourings.
- 3Add the prawns to the sauce and heat through. Stir in the beansprouts.
- 4Divide the noodles between two bowls, ladle over the soup and top with cucumber and coriander.
The original recipe uses “Spicy noodles”, which is not a current kit name. The sachets aren't used, so any flavour works.
請享用！Enjoy!
