Advertisement

Ingredients

  • 1 tsp vegetable oil
  • 1 heaped tbsp Thai green curry paste
  • 220g stir-fry vegetable mix
  • 150g raw prawns, shelled
  • 180ml light coconut milk
  • 220ml vegetable stock, made with 1 low-salt stock cube
  • 250g straight-to-wok udon noodles
  • 5g coriander, roughly chopped
  • 5g Thai basil, roughly torn
  • 1 red chilli, sliced, to serve (optional)
  • 1 spring onion, sliced, to serve

Method

  • STEP 1

    Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns. Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles.

  • STEP 2

    Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.

Recipe tip

Use Thai red curry, laksa or massaman curry paste instead if you prefer a deeper umami flavour.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement