Green Curry Prawn And Noodle Stir Fry
James Stuart
ingredients
- 400g Hokkien Noodles
- 2 tsp grated palm sugar
- 1 tbs fish sauce
- 2 tsp lime juice
- 1 tbs peanut oil
- 1 onion cut into thin wedges
- 1 1/2 tbs green curry paste
- 150g baby corn, cut on diagonal
- 125g snake beans cut into 4cm lengths
- 1 cup coconut milk
- 1/2 cup chicken stock
- 800g raw prawns, peeled with tails
- 3 tbs chopped fresh coriander leaves
directions
- 1
1. Soak hokkien noodles in boiling water
- 2
2. Combine palm sugar, fish sauce and lime juice in a small bowl.
- 3
3. Heat a wok, add the oil and swirl to coat. Stir fry the onion for 1-2 minutes or until soft. Add the curry paste and cook for 1 minute or until fragrant. Add the baby corn, snake beans, coconut milk and stock to the wok and simmer for 3-4 minutes, or until they are pink and cooked. Stir the sauce into the wok. Add the noodles and chopped coriander and toss well until the noodles are heated through.
Source: Essential Wok
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