100 g rice noodles
1 tsp vegetable oil
1 medium onion, finely chopped
2 salad onions, roughly chopped
1 clove garlic, finely chopped
2 tsps medium curry powder
1 green chili, finely chopped
2 lemon grass stems, crushed
15 g coriander stalks, crushed
75 g creamed coconut
400 ml water
200 g raw tiger prawns, shelled
2 cups (500 ml) chicken stock
50 g spinach leaves
4 tsps Thai fish sauce, nam pla
2 tbsp coriander, roughly chopped
1 tsp vegetable oil
1 medium onion, finely chopped
2 salad onions, roughly chopped
1 clove garlic, finely chopped
2 tsps medium curry powder
1 green chili, finely chopped
2 lemon grass stems, crushed
15 g coriander stalks, crushed
75 g creamed coconut
400 ml water
200 g raw tiger prawns, shelled
2 cups (500 ml) chicken stock
50 g spinach leaves
4 tsps Thai fish sauce, nam pla
2 tbsp coriander, roughly chopped
method
1. Cook the noodles following pack instructions and refresh under cold water.
2. Heat the oil in a saucepan and fry the onion, salad onion, garlic, curry powder and chili for 1-2 minutes.
3. Add the lemon grass, coriander, creamed coconut, water, prawns and stock and simmer for 5 minutes.
4. Add the spinach leaves, and nam pla and simmer for a further minute. Before serving add the chopped coriander, and remove the lemon grass and coriander stalks.
2. Heat the oil in a saucepan and fry the onion, salad onion, garlic, curry powder and chili for 1-2 minutes.
3. Add the lemon grass, coriander, creamed coconut, water, prawns and stock and simmer for 5 minutes.
4. Add the spinach leaves, and nam pla and simmer for a further minute. Before serving add the chopped coriander, and remove the lemon grass and coriander stalks.
serving amount
serves 4
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