This Malaysian inspired recipe is so quick to make but yet so full of flavour! Give it a try!
- Energy: 405 kcals
- Good source of protein
- 2 of your 5 a day
2 tbsp sunflower oil
¼ onions, peeled and thinly sliced
Freshly ground black pepper
1/2 cinnamon stick
60ml coconut milk
1 tsp soft brown sugar
1 tbsp light soy sauce
1 tbsp fish sauce
100g green beans, trimmed and cut into 5cm lengths
60g sweet red peppers, chopped
Handful of coriander leaves, roughly torn
1 cup/150g cooked egg noodles
70g cooked prawns
For the curry paste
2 garlic cloves, peeled and roughly chopped
1 long, red chilli, trimmed, deseeded and roughly chopped
1 lemon grass stalk, trimmed with the outer leaves removed and thinly sliced
2.5cm piece fresh root ginger, peeled and chopped
1 large shallot, peeled and chopped
1 tsp ground turmeric
1 tbsp sunflower oil
- First make the curry paste. Put the garlic, chilli, lemon grass, ginger, sunflower oil (1tbsp), shallots and turmeric in a food processor and whiz to a paste. Or you can pound the ingredients together in batches using a pestle and mortar.
- Heat the sunflower oil (1tbsp) in a heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and prawns and cook, stirring frequently, for 5 minutes.
- Then add the, cinnamon stick, coconut milk, stock, sugar, soy and fish sauces and let simmer for 5 more minutes.
- Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans and sweet red peppers and put the lid on and cook for another 3 or 4 minutes. Scatter the coriander leaves over the curry and serve with the noodles.
Cost: Approx. £14 for all ingredients, £4.00 per adult portion