Prawn laksa curry bowl

easy meals seafood curry quick curry quick dinner quick meals vitamin c

N/A

Source

Ingredients

1 tbsp olive oil

1 red chilli, finely sliced

2½ tbsp Thai red curry paste

1 vegetable stock cube

400ml can reduced fat coconut milk

2 tsp fish sauce

100g rice noodles

2 limes, juice of 1, the other halved

150g cooked king prawns

½ small pack coriander, roughly chopped

Method

Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.

Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.

Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.