A lovely recipe for a mid-week meal, this is a satisfying dish and extremely quick to make.
- 400g egg noodles
- 3 tbsp. green Thai curry paste
- 5 tbsp. coconut cream
- 2 tbsp. chopped coriander
- 250g raw peeled prawns
- 1 tbsp. oil
Cook the noodles according to the packet instructions and then set to one side.
Put the oil into a large saucepan. Add the curry paste and then cook out for a few minutes.
Add the prawns and stir fry for a couple of minutes until they start to turn pink.
Add the coconut cream and simmer for a couple of minutes, then add the noodles back into the pan and stir for another minute.
Serve with the coriander sprinkled over the top.