Thai Green Curry with Prawns

Ingredients
- 1 Tbsp vegetable oil
- 1/4 cup Thai green curry paste
- 500g Sea Cuisine Raw Prawn Cutlets, defrosted
- 4 cups mixed stir-fry vegetables
- 1/2 cup coconut milk
- 200g rice noodles
- 1 tsp lime juice
- 1 tsp brown sugar
- 1 tsp fish sauce
Method
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1.In a wok or large frying pan, heat oil on a high heat. Stir-fry curry paste for 2-3 minutes, until fragrant.
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2. Add the prawns and stir-fry for 2-3 minutes, until they change colour. Add vegetables and stir-fry a further minute.
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3. Mix in the coconut milk and bring to a boil. Reduce heat to medium. Simmer for 2-3 minutes, stirring occasionally.
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4. Meanwhile, cook rice noodles according to packet instructions. Drain, rinse, then drain again.
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5. Season with lime juice, brown sugar and fish sauce to taste.
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6. Divide noodles between bowls and serve with curry on top.
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Tip: Mixed stir-fry vegetables are available from the fresh food or frozen section of your supermarket, or make up your own using snow peas, red capsicum and baby corn. If using a frozen mix, cook for another 5 minutes.