Dinner recipe
Speedy prawn rice noodles in a light coconut curry sauce with green beans, red pepper, spinach, spring onions, ginger, and lime.
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Ingredients
large deep frying pan, heatproof bowl, colander, knife, chopping board, grater
Method
Pat the raw king prawns dry. Trim and halve the green beans, slice the red pepper, slice the spring onions with whites and greens kept separate, crush the garlic, grate the ginger, and cut the lime into wedges.
Put the rice noodles in a heatproof bowl, cover with boiling water, and soak for 5 minutes until just flexible. Drain, rinse under cool water, and set aside.
Heat 1 tablespoon vegetable oil in a large deep frying pan over a medium heat. Add the spring onion whites, garlic, ginger, and Thai red curry paste, then cook for 2 minutes until fragrant.
Pour in the light coconut milk with 150ml water, the green beans, red pepper, black pepper, and a pinch of salt. Simmer for 5 to 6 minutes until the beans are bright green and just tender.
Add the raw king prawns and simmer for 3 minutes until pink all over. Add the rice noodles and spinach, then toss for 2 minutes until the noodles are hot and the spinach has wilted.
Squeeze in half the lime juice, taste the sauce, and add a little more lime or salt if needed. Divide between bowls and scatter with the spring onion greens.
