Ingredients
- Olive Oil (1 tbsp)
- Red Chilli (1 finely sliced)
- Thai red curry paste (2.5 tbsp)
- Vegetable stock cube (1)
- Coconut milk (400 ml)
- Fish sauce (2 tsp)
- Rice noodles (100 g)
- Lime (2 juice of 1, other halved)
- King prawns (150 g)
- Coriander (0.5 small pack)
Instructions
Steps
- In a medium saucepan, heat olive oil and add red chilli. Cook for 1 minute.
- Stir in Thai red curry paste and cook for an additional minute.
- Dissolve the vegetable stock cube in 700ml of boiling water, then pour it into the saucepan and stir well.
- Add coconut milk and bring the mixture to a boil.
- Stir in fish sauce and season to taste. Then, add the rice noodles and cook for 3-4 minutes until they begin to soften.
- Squeeze in the juice of one lime, then add the king prawns and cook until heated through, about 2-3 minutes.
- Top with some coriander before serving. Serve in bowls with the remaining coriander and lime wedges for squeezing over the dish.