Name: Aromatic green prawn curry
Total time: 900 s
Yield: 4
Ingredients: 250 gram egg noodles; 1 teaspoon vegetable oil; 3 red pepper; 90 gram green Thai curry paste; 1 tin reduced fat coconut milk; 80 gram sugar snap peas; 165 gram king prawn; 1 lime

Step 1

Cook the egg noodles (250 g) in a large pan of boiling water as per packet instructions, once cooked, set aside.

Step 2

Meanwhile, heat the vegetable oil (5 mL) in a large non-stick frying pan or wok.

Step 3

Fry the red peppers (3) for one minute, then add the green Thai curry paste (90 g) and stir-fry until they begin to sizzle.

Step 4

Add the reduced fat coconut milk (1 tin) and bring to the boil.

Step 5

Add the sugar snap peas (80 g) and M&S Honduran peeled large king prawns (165 g) and allow to simmer for 4-5 minutes, until the prawns are pink and cooked through.

Step 6

Serve with the cooked noodles and a squeeze of lime (1) .

Aromatic green prawn curry

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