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- Heat the oil in a saucepan over a medium-high heat. Add the curry paste and cook for two minutes.
- Add the stock and coconut milk, stir to combine and bring to the boil.
- Add the fish sauce, sugar and lime juice. Add the rice noodles and cook for 3-4 minutes until softened. Add the prawns and warm through for 2-3 minutes. Divide between bowls and top with fresh coriander and some sliced red chilli, to serve.
Per Serving: 546kcals, 34.6g fat (23.1g saturated), 34.7g carbs (7.8g sugars), 24.9g protein, 3g fibre, 1.04g sodium
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Gambas al ajillo