AuthorGeo FoodsCategorySoupIngredients
Preparation
Heat the oil in a saucepan over medium heat. Add the onion and cook until softened. Add the curry paste and cook for further two minutes, stirring, until fragrant. Pour in the coconut milk and 750 ml water and bring to boil. Add the rice noodles and simmer for five minutes, then add the green beans and cook for two minutes more. Stir in the prawns, lime juice and most of the coriander, and then cook until the prawns are cooked through. Season to taste, top with the remaining coriander and sliced chillies.
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· 1 tablespoon olive oil · 1 onion · 2 tablespoons Thai curry paste · 400 g can coconut milk · 200 g rice noodles · 200 g green beans · 300 g prawns · 1 lime juice · A bunch of coriander · 2 red chilliesDirections
1Heat the oil in a saucepan over medium heat. Add the onion and cook until softened. Add the curry paste and cook for further two minutes, stirring, until fragrant. Pour in the coconut milk and 750 ml water and bring to boil. Add the rice noodles and simmer for five minutes, then add the green beans and cook for two minutes more. Stir in the prawns, lime juice and most of the coriander, and then cook until the prawns are cooked through. Season to taste, top with the remaining coriander and sliced chillies.
Ingredients
Directions
Heat the oil in a saucepan over medium heat. Add the onion and cook until softened. Add the curry paste and cook for further two minutes, stirring, until fragrant. Pour in the coconut milk and 750 ml water and bring to boil. Add the rice noodles and simmer for five minutes, then add the green beans and cook for two minutes more. Stir in the prawns, lime juice and most of the coriander, and then cook until the prawns are cooked through. Season to taste, top with the remaining coriander and sliced chillies.