Quick Prawn Stir-fry with homemade curry paste

A quick and easy supper created specially for Seafood Week 2016 by Fish is the Dish.

Serves 2

  • 1 small pack whole wheat noodles
  • 1 small white onion
  • 1 medium red chilli
  • 1 thumb sized piece of ginger, peeled
  • 1 pack fresh coriander
  • 1tsp sesame oil
  • 2 banana shallots or 1 onion, finely sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 small pak choi, sliced and green tops reserved
  • 100g mushrooms, sliced
  • 1 tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tin coconut milk
  • 1 pack fresh prawns (180g approx) or 12 cooked langoustines
  • lime wedges to garnish

Top Tips

Don't worry about the long list of ingredients, this is really easy to make!

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Method

  1. Precook the noodles in boiling water and set aside.
  2. Blitz the garlic, onion, red chilli, ginger and half the fresh coriander together in a food processor or hand blender to make a spice paste. Add a drop of oil or soy sauce if needed.
  3. Heat the sesame oil in the wok.
  4. Fry the shallots or onion, peppers, pak choy and mushrooms over a high heat.
  5. Add the spice paste and fry for a few minutes, then add the coconut cream, the fish sauce and soy sauce and stir.
  6. Turn down the heat, add the prawns and cook for a few minutes till the prawns are cooked through.
  7. Stir through the noodles and the pak choi tops. Serve garnished with the rest of the fresh chopped coriander and a wedge of lime. If using langoustines just add them in to warm through for a couple of minutes instead of the prawns.

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