Thai red curry noodles

Ingredients

• 8 oz Prawns (peeled and deveined)
• 0.5 tsp Salt (to season)
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (high smoke point)
• 1 piece Onion (thinly sliced)
• 1 tbsp Fresh Ginger (peeled and grated)
• 2 tbsp Red Thai Chili Paste (store-bought)
• 1 tbsp Tomato Paste (smooth)
• 2 cloves Garlic (minced)
• 1 tsp Fish Sauce (Thai fish sauce)
• 1 cup Coconut Milk (full-fat)
• 0.5 piece Lemon (juice)
• 200 g Noodles (rice noodles or egg noodles)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Thinly slice the onion, mince the garlic, grate the ginger, and juice half a lemon. Set everything aside.

   Time: PT5M

2. Season Prawns

   Season the peeled prawns with salt and pepper, tossing to coat evenly.

   Time: PT1M

3. Heat Oil

   Add vegetable oil to the skillet and heat over medium‑high until it shimmers.

   Time: PT1M

4. Sauté Prawns

   Add the seasoned prawns to the hot oil and cook 2‑3 minutes per side until pink, then remove and set aside.

   Time: PT4M

5. Sauté Onions

   In the same pan, add the sliced onion and sauté 2 minutes until translucent.

   Time: PT2M

6. Add Aromatics & Paste

   Stir in the minced garlic, grated ginger, red Thai chili paste, tomato paste, and fish sauce. Cook 1 minute, stirring constantly.

   Time: PT1M

7. Create Coconut Curry Sauce

   Pour in the coconut milk, scrape any browned bits from the bottom of the pan, and bring to a gentle simmer for 3 minutes.

   Time: PT3M

8. Finish Sauce with Lemon

   Stir in the lemon juice, taste, and adjust seasoning if needed.

   Time: PT0.5M

9. Combine Noodles and Prawns

   Return the cooked prawns to the pan, add the cooked noodles, and toss everything together for 2 minutes until heated through and well coated.

   Time: PT2M

10. Garnish and Serve

    Sprinkle chopped parsley over the dish and serve immediately while hot.

    Time: PT0.5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

20g

Fiber

3g