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Ingredients

Method

  • STEP 1

    Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.

  • STEP 2

    Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

Recipe from Good Food magazine, September 2014

Goes well with

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A star rating of 4.7 out of 5.17 ratings
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