Thai Red Curry King Prawns, Rice Noodles & Peppers Plate
Thai Red Curry King Prawns, Rice Noodles & Peppers Plate brings Thai flavour to a plate that delivers 37g of protein for 461 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 180g King Prawns
- 130g rice noodles
- 80g mushrooms
- 80g red pepper
- 30g curry paste
- 150g coconut milk
- 20g juice of ½ lime
- fresh coriander & sliced chilli
Method
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1
Prep everything first: wash and trim the mushrooms and peppers, then measure out the sauce ingredients.
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2
Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.
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3
Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.
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4
Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.
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5
Meanwhile, steam or stir-fry the mushrooms and peppers for 3-5 minutes until just tender with a little bite.
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6
Build the plate: rice noodles first, then the veg and king prawns, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.
Tap ingredients and steps to tick them off as you cook.