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–+ servings

Yellow Prawn Noodle Curry

Servings 4
Difficulty Beginner
Total Time 30 minutes

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INGREDIENTS

  • 2 Tbsp sunflower oil
  • 1 onion, finely diced
  • 3 Tbsp yellow curry paste
  • 2 tsp Hinds Spices Turmeric
  • 1 tsp Hinds Spices Pure Ground Ginger
  • 1 x 400g can coconut milk
  • 1 Juice of lime
  • 300g prawn tails, shells removed
  • 200g egg noodles
  • 100g sugar snaps, halved lengthways
  • A small handful of fresh coriander, for serving
  • 1 lime, cut into 4 wedges

METHOD

  • Heat the oil and fry the onion for 2 minutes, add the curry paste, Hinds Spices Turmeric and Hinds Spices Pure Ground Ginger and fry for a further 2 minutes. Add the coconut milk and lime juice and bring to a gentle simmer for 5 minutes.
  • Pour boiling water over the egg noodles and set aside.
  • Toss in the prawns and sugar snaps and cook for a further 3 minutes.
  • Drain the egg noodles and toss through the prawn curry.
  • Top with fresh coriander and serve with lime wedges.