Curry prawns with Singapore noodles

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