Thai red curry
Forget ordering takeaway and make your own Thai red chicken curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Spicy prawn noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g glass noodles(available from thai-food-online.co.uk) or rice vermicelli
- 1 tbsp vegetable oil
- 3 spring onionssliced
- 2 lemongrass stalkssliced
- 300g raw jumbo king prawns
- small handful mint
- small handful coriander
- small handful Thai basil
- ½ cucumbercut into matchsticks
For the dressing
- 1 red bird's-eye chilliroughly chopped
- 2 garlic cloves
- 2 limesjuiced
- 2 tbsp fish sauce
- 1 tsp soft brown sugaror palm sugar
Nutrition: Per serving
- kcal260low
- fat1glow
- saturates0g
- carbs42g
- sugars2g
- fibre3g
- protein19g
- salt1.9g
Method
step 1
Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
step 2
Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
step 3
Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.
