Curry prawns with Singapore noodles

Curry prawns with Singapore noodles

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Try this delicious Thai curry to delight your loved ones.

The ingredient of Curry prawns with Singapore noodles

  1. 350g fresh Singapore or thin egg noodles
  2. 2 tablespoons peanut oil
  3. 1 brown onion, finely chopped
  4. 1 stalk lemongrass, trimmed, white part bruised, thinly sliced
  5. 1/4 to 1/3 cup Thai red curry paste
  6. 270ml can Ayam coconut cream
  7. 1/2 cup fish stock
  8. 1/2 lime, juiced
  9. 1 tablespoon brown sugar
  10. 24 green king prawns, peeled (tails intact), deveined
  11. 150g snow peas, trimmed
  12. 1 cup fresh coriander leaves, finely chopped

The instruction how to make Curry prawns with Singapore noodles

  1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes or until noodles soften. Drain. Set aside.
  2. Heat oil in a wok over high heat. Add onion. Stir-fry for 2 minutes. Add lemongrass and curry paste. Stir-fry for 1 minute or until aromatic.
  3. Spoon the thick, top layer of the coconut cream into wok. Stir-fry for 1 minute. Stir in remaining coconut cream, stock, 1 tablespoon of lime juice and sugar. Bring to a simmer. Reduce heat to medium.
  4. Add prawns and cook for 2 minutes or until prawns change colour. Add snow peas and noodles. Stir-fry for 1 minute or until warmed through. Toss through coriander. Spoon into bowls. Serve.

Nutritions of Curry prawns with Singapore noodles

fatContent: 553.524 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 35 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 33 grams protein
sodiumContent: 170 milligrams cholesterol

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