Green curry prawns with coconut rice noodles
(at time of publication)
- 400g frozen prawns, thawed, tails removed
- 4 tablespoons Thai green curry paste
- 2 x 375ml cans Carnation Light & Creamy Coconut Flavoured Evaporated Milk
- 200g flat rice noodles
- 6 cups frozen mixed green vegetables (such as broccoli, beans, peas)
1 Toss prawns in Thai curry paste and set aside. Place evaporated milk in a large saucepan with 3 cups of water and set over medium heat. Bring to a gentle boil, stirring occasionally to stop milk from turning. Add flat rice noodles and cook for 5 minutes, or until soft. Drain noodles, reserving coconut cooking liquid.
2 Place frozen vegetables in a microwave-safe container with 2 tablespoons of water. Cover veges and microwave on high for 4-5 minutes, or until just tender.
3 Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Cook prawns, tossing, for 2-3 minutes, or until cooked through. Add coconut cooking liquid, reduce heat to low and simmer for 1 minute.
4 Toss veges through noodles and divide among 4 bowls. Top with prawns and sauce and serve.
Make it gluten free: Check curry paste is gluten free.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 4g
Dietary fibre 7g
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