This recipe has been shortlisted in the ‘Best of Pinterest UK’ food & drink awards in the ‘Best Go To Recipe’ category.
Thai food is high on my list of favourite foods, add seafood and I am sold. Totally and utterly sold. We have a great Chinese market here in Birmingham and when I paid a visit the other day, I picked up some egg noodles with the intention of making this dish. A coconut base, infused with red Thai flavourings and a squeeze of lime to give the perfect balance of hot and sour. Spooned on top of a heap of noodles, it would be great for lunch or dinner. Super quick and easy to make and completely delicious, well I think so.
Completely fresh ingredients, with prawns bought at the fish market and a sprinkle of coriander from my very own garden. What’s great is, you can make a huge pot and just pop it in the middle for the table and watch your guests spoon in the goodness. If you wanted to make it for a group of more than 3, just double up on the ingredients.
Ingredients, serves 3
- 1 tin of light coconut milk
- 3 tsp of red Thai curry paste
- 1 tsp of crushed red chilli paste
- 2 tsp of fish sauce
- 1 pint of fish stock
- 2 pac choi
- 1 red and green chilli
- Juice of 1 & a half limes
- 1/2 an inch of fresh ginger (grated)
- Egg Noodles
- 12 large king prawns
- Coriander to dress
- Spring Onions to dress
Directions, Prep time 10 mins, Cook time 12 mins
- Grate ginger and add in to a non stick pan with the red Thai paste.
- Turn on to a medium-low heat and stir for a minute whilst pan warms up.
- Add coconut milk & fish sauce, simmer for 2 minutes.
- in a measuring jug, add fish stock cube to a pint of boiling water and add stock to pan.
- Allow to simmer for a few minutes whilst you chop your other ingredients.
- Finely chop chillies, chop bottoms of pac choi, chop spring onions diagonally, set all aside.
- Pop on a pan of boiling water for your noodles, once boiling add noodles and cook until tender (3-4 mins)
- Whilst noodles are cooking, add pac choi, chillies and prawns to coconut mixture and squeeze in lime juice.
- Once noodles are cooked, drain and stir in to coconut mixture. Make sure prawns are thoroughly pink.
- Serve immediately and top with coriander and spring onion.