Thai Prawn Curry

  • 04 Nov - 10 Nov, 2017
  • Mag The Weekly
  • Cookery


· 200g rice noodles

· 270ml coconut cream

· ¼ cup Thai yellow curry paste

· 1½ cups chicken stock

· 1kg medium king prawns, peeled (tails intact) and deveined

· 1tbsp sugar

· 2tbsp fish sauce

· 1tbsp lime juice

· 1/3 cup coriander leaves

· 1 long red chilli, thinly sliced

· 2tbsp fried onions

· Lime wedges, to serve


Place noodles in a large, heatproof bowl and cover with boiling water. Let it stand for 12 minutes or until softened then drain and set aside. Meanwhile, heat a wok over medium heat. Spoon the thick top layer of coconut cream into the wok. Cook and keep stirring for six to eight minutes, or until oil separates and floats to the top. Add curry paste and stir for another two minutes, or until fragrant. Gradually add stock, coconut milk and remaining coconut cream, and bring to boil. Reduce heat to medium-low and simmer for 10 minutes, or until mixture slightly thickens. Increase heat to medium and bring to boil. Add prawns and continue to cook for two to three minutes, or until prawns turn pink. Stir in sugar, fish sauce and lime juice. Divide noodles between bowls and spoon over curry. Top with coriander, chilli and onions, and serve with lime wedges.