Prawn coconut noodles

Recipe uploaded by

olive magazine

2 ratings

Recipe by olive magazine

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1. Soak the noodles in boiling water for 3-4 minutes until softened, then drain and rinse with cold water.
2. Cook the curry paste in a non-stick pan until it smells fragrant, then gradually stir in the coconut milk and stock.
3. Bring to a simmer, add the corn and mangetout and cook for 2-3 minutes, then add the prawns and noodles to heat through.
4. Scatter with chilli and spring onion.

GI Assessment

Noodles have a medium Gi and the corn and mangetout will lower the overall Gi. Coconut milk is high in saturated fat, so choose a lower fat version.

Per serving

674 kcalories, protein 32.6g, carbohydrate 60.3g, fat 35.3 g, saturated fat 28g, fibre 2.1g, salt 5.48 g

Latest comments and suggestions

• tastytash

  20 February 2008

  tastytash rated and commented on this recipe

  

  Yum! The sauce to this was absolutely delicious. I used red Thai curry paste and didn't add extra chillies because it was already pretty spicy. The flavours were great and went really well with the prawns. I did not like the egg noodles though - I found them really slimy and made the dish more like a soup than a curry. I have made this again though using rice instead and it is lovely - and so quick too! Also, there is a lot of sauce when you add the stock and the coconut milk so I left the stock out the 2nd time and left the sauce to simmer for a while for it to thicken.

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• shaz

  25 May 2009

  shaz rated and commented on this recipe

  

  very tasty and quick great for midweek. i enjoyed all the sauce so kept the stock in but agree with tastytash it is almost soup like. lovely

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Ingredients

• 125g medium rice noodles
• 1 tbsp Indian curry paste
• 400g tin coconut milk
• 300ml chicken stock
• 100g baby sweetcorn
• 100g mange tout or sugar snap peas
• 200g cooked, peeled prawns
• 1 sliced red chilli , to serve
• 2 shredded spring onions , to serve

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Serves 2

Preparation and cooking times

Ingredients

• 125g medium rice noodles
• 1 tbsp Indian curry paste
• 400g tin coconut milk
• 300ml chicken stock
• 100g baby sweetcorn
• 100g mange tout or sugar snap peas
• 200g cooked, peeled prawns
• 1 sliced red chilli , to serve
• 2 shredded spring onions , to serve

Per serving

674 kcalories, protein 32.6g, carbohydrate 60.3g, fat 35.3 g, saturated fat 28g, fibre 2.1g, salt 5.48 g

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