- 1 tbsp Olive Oil
- 1 finely sliced red chili
- 2 ½ tbsp Thai red curry paste
- 1 vegetable stock cube
- 400ml can coconut milk
- 2 tsp fish sauce
- 100g rice noodles
- 2 juice of 1, the other halved lime
- 150g king prawns
- ½ small pack coriander
Heat the oil in a medium saucepan and add the chilli.
Cook for 1 min, then add the curry paste, stir and cook for 1 min more.
Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine.
Tip in the coconut milk and bring to the boil.
Add the fish sauce and a little seasoning.
Toss in the noodles and cook for a further 3-4 mins until softening.
Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins.
Scatter over some of the coriander.
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.