Easy Thai Prawn Curry

Serves 2
Prep Time: 5 mins
Cooking Time: 10mins


1 tbsp toasted sesame oil
1 bag Amoy ‘Straight to Wok’ vegetables
2 tbsp Thai green curry paste
100ml coconut milk
250g cooked peeled tiger prawns
1 pack Amoy ‘Straight to Wok’ noodles
2 tsp light soy sauce
1 tsp fresh coriander, chopped


Open the vegetables, strain in a colander and rinse, then drain well.

Warm a wok over a moderate heat and add the sesame oil.

Add the vegetables to the wok and stir fry for two minutes.

Add the curry paste and cook for a further two minutes.

Stir in the coconut milk, bring to the boil and then reduce the heat to a simmer.

When the sauce has thickened slightly, add the prawns and noodles and toss well.

Allow the noodles and prawns to heat through, then add the soy sauce and chopped coriander.

Serve immediately.