Thai style red prawn curry
100g rice vermicelli noodles
2tbsp red curry paste
270ml can coconut milk
150 green beans, halved
1 large res capsicum, cut into thin long strips
500g large raw banana prawns, peeled tails on
4 coriander sprigs
lime halves to serve
1.Place noodles into a heat proof bowl and cover with boiling water. Stand for 5 mins. then drain well.
2.Meanwhile, heat a wok or deep frying pan over medium heat. Stir -fry curry paste for 1 min. then stir in coconut milk and 1 cup of water. Bring to the boil.
3. Add the beans and capsicum and simmer for 5 min. Add prawns and cook for 2-3 mins. until cooked
4.squeeeze excess moisture form the noodles and using kitchen scissors, cut roughly into shorter lengths. Divide noodles between serving bowls and spoon the curry over. Top with corrianer sprigs and serve with lime halves.
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