Prawn and Mango Curry Noodle Bowl

• Seafood

  • 180 g King prawns, Raw Jumbo

• Produce

  • 1 Chilli, red
  • 1 Chilli, medium red
  • 1 Small bunch Coriander
  • 1 tsp Coriander, ground
  • 1/4 Cucumber
  • 2 cloves Garlic
  • 1 Lemongrass stalk
  • 1/2 Lime, Juice of
  • 1 Lime, wedges
  • 1 Mango, ripe
  • 1 Onion, small

• Canned Goods

  • 200 ml Coconut milk, low-fat

• Condiments

  • 1 tsp Fish sauce

• Pasta & Grains

  • 300 g Vermicelli rice noodles, cooked gluten free

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Other

  • 1 X 2cm piece of ginger, peeled and minced

Found on kitchensanctuary.com

Description

Ingredients

• 180g (approx. 6½ oz) Raw Jumbo King Prawns (shrimp), de-veined
• 1 ripe mango, peeled and chopped into chunks
• 200ml (3/4 cup plus 1 tbsp) low fat coconut milk (use regular if you like)
• Juice of half a lime
• 1 tsp fish sauce
• 300g (10½ oz) cooked vermicelli rice noodles (usually gluten free, but best to check first)
• ¼ cucumber, chopped
• 1 red chilli, sliced (I use Fresno chillies, but any medium-heat chillies will do)
• Small bunch coriander (cilantro), chopped
• Lime wedges
• Curry Paste:
• 1 small onion, peeled and chopped
• 1 medium red chilli, chopped
• 1 x 2cm piece of ginger, peeled and minced
• 2 cloves of garlic, peeled and minced
• 1 lemongrass stalk, outer leaves discarded, inner part chopped finely (you can replace this with 1tsp of lemongrass paste)
• 1 tsp ground coriander
• 1tsp turmeric
• ½ tsp cumin
• ½ tsp paprika
• 1 tbsp olive oil

Directions

• Add all of the curry paste ingredients to a food processor and blend to a paste.
• Heat a large frying pan or wok on a medium-high heat. Add the curry paste and cook for 4-5 minutes, moving around the pan until fragrant.
• Add the prawns and cook until just starting to turn pink. Add the mango and coconut milk. Heat whilst slowly stirring until just simmering (don’t let it boil).
• Stir in the lime juice and fish sauce, then turn off the heat.
• Boil a kettle and place the cooked noodles in a sieve. Pour over boiled water from the kettle. Allow to drain, then divide the noodles between two or three serving bowls. Top with the prawn curry.
• Add the diced cucumber, sliced chillies and chopped coriander. Serve immediately with a few lime wedges.