Prawn and noodle curry, that is also nice with fish and prawns.
Ingredients
- 2 tbs sesame oil
- 1 1/2 tbs fresh ginger grated
- 3 spring onion cut diagonally stems intact thin
- 20 g dried shiitake mushrooms
- 1/2 tbs kaffir lime leaf
- 3 leaves lime
- 400 ml coconut milk
- 3/4 cup fish stock
- 1 tbs green Thai curry paste *to taste
- 60 g rice stick rice noodles thin
- 1 kg prawns
- 400 g bamboo shoots
- 1 tbs lemon juice
- 1 tbs fish sauce
- 1 tbs palm sugar
- 1 tbs coriander *to serve
- 1 tbs dried onion *to serve
- 1 jasmine rice *to serve
Method
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Step 1Heat sesame oil in large wok, add onions and fry until softened. Add curry paste and ginger, until aromatic flavour is present.
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Step 2Meanwhile, place mushrooms and noodles into half a cup of hot fish stock, put aside.
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Step 3Add coconut milk, kaffir lime leaves and quarter cup of fish stock to onion mixture in wok, simmer.
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Step 4Add mushroom, noodles and fish stock to wok, along with prawns and bamboo shoots until cooked through.
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Step 5Remove from heat, add lemon juice, fish sauce and palm sugar, mix through.
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Step 6Top with coriander leaves and fried dried onions.
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Step 7Serve with jasmine or coconut rice.
Recipe Notes
I recommend using authentic Thai green curry paste (gaeng keow wan) found in supermarkets. I used Valcom brand and Valcom brand kaffir lime leaves. You can use half prawns and half fish. Coconut rice can be used.
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