Name: Prawn and rice noodle curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram rice vermicelli noodles; 1 tablespoon oil; 1 stalk lemongrass, bruised, cut into 5cm lengths; 1 tablespoon finely grated ginger; 2 tablespoon green curry paste; 400 millilitre can coconut milk; 1 cup Campbell's Real Fish Stock; 500 gram green prawns, peeled, deveined, tails intact; 150 gram sugar snap peas, trimmed; 150 gram button mushrooms, quartered; 1 tablespoon fish sauce; toasted shredded coconut to serve

Prawn and rice noodle curry

This dish is the perfect way to get your seafood fix! Serve on a bed of rice noodles, topped with toasted shredded coconut for extra flavour.

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

200 gram rice vermicelli noodles

1 tablespoon oil

1 stalk lemongrass, bruised, cut into 5cm lengths

1 tablespoon finely grated ginger

2 tablespoon green curry paste

400 millilitre can coconut milk

1 cup Campbell’s Real Fish Stock

500 gram green prawns, peeled, deveined, tails intact

150 gram sugar snap peas, trimmed

150 gram button mushrooms, quartered

1 tablespoon fish sauce

toasted shredded coconut to serve

Method

1.Place noodles in a heatproof bowl and pour boiling water over to soften, breaking up with a fork. Drain.

2.Heat oil in a large saucepan on high. Sauté lemongrass and ginger, 1 minute. Add curry paste and sauté, 1 minute more.

3.Stir in coconut milk and fish stock. Bring to boil on high and cook, 2-3 minutes.

4.Reduce heat to low. Stir in prawns, peas, mushrooms and fish sauce. Simmer, 4-5 minutes, or until prawns are just cooked through. Serve on a bed of rice noodles, topped with toasted shredded coconut, if you like.

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