Thai Prawn Curry with Noodles

Serves 2
Prep Time : 10 mins
Cooking Time : 7 mins

For the Thai Curry Sauce
4 cloves garlic, peeled
1 lump fresh ginger
2 fresh green chillies
1 bunch coriander, chopped
1 tsp. Lime Juice
8 tbs. coconut milk
4 tbs. vegetable oil

For the stir fry
1 bunch spring onions, shredded
1 yellow pepper, shredded
1 red pepper, shredded
1 tsp. stir fry oil
200 gram cooked peeled prawns
200 gram cooked chinese noodles


Put the garlic, ginger, chillies, and lime juice into a blender.

Add half the coconut milk, half the coriander and the vegetable oil then blend until smooth.

Warm a wok over a high heat, add the vegetables and stir fry until they just lose their crispness.

Add the sauce from the blender, reduce the heat and bring to the boil.

Add the prawns and heat through thoroughly with out over cooking them.

Toss in the noodles and heat until warmed though.

If the sauce becomes too thick, or is too spicy, use the remaining coconut milk to moisten the dish.

Serve immediately, sprinkled with the remaining coriander.