Thai Prawn Curry

Add some zing to dinner with this spicy prawn curry.

The ingredient of Thai Prawn Curry

• 200g trident dried rice stick noodles
• 270ml can coconut cream
• 1 4 cup thai yellow curry paste
• 1 1 2 cups massel chicken style liquid stock
• 270ml can coconut milk
• 1kg medium green king prawns peeled tails intact deveined
• 1 tablespoon grated palm sugar see note
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 3 cup fresh coriander leaves
• 1 long red chilli thinly sliced
• 2 tablespoons fried shallots see note
• lime wedges to serve

The Instruction of thai prawn curry

• place noodles in a large heatproof bowl cover with boiling water stand for 12 minutes or until softened drain set aside
• meanwhile heat a wok over medium heat spoon the thick top layer of coconut cream into wok cook stirring for 6 to 8 minutes or until oil separates and floats to the top add curry paste cook stirring for 2 minutes or until fragrant gradually add stock coconut milk and remaining coconut cream bring to the boil reduce heat to medium low simmer for 10 minutes or until mixture slightly thickens
• increase heat to medium bring to the boil add prawns cook for 2 to 3 minutes or until prawns turn pink stir in sugar fish sauce and lime juice divide noodles between bowls spoon over curry top with coriander chilli and shallots serve with lime wedges

Nutritions of Thai Prawn Curry

fatContent: 549 461 calories
saturatedFatContent: 29 9 grams fat
carbohydrateContent: 24 7 grams saturated fat
sugarContent: 31 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 38 grams protein
sodiumContent: 224 milligrams cholesterol