Peter, my husband is utterly obsessed with Thai food and although I can’t eat the nut sauces in many of the dishes as I’m intolerant and I’m also vegan, I do love their fragrant vegan dishes.
Here I rustle up one of Peter’s much loved dishes of stir-fried green curry prawns and vegetables on rice noodles.
Unlike regular Thai curries, this stir fried version is lighter, with less sauce, making it a great option for lunchtime too if you fancy it.
I also prefer to use rice noodles, which are a healthier option than wheat/egg noodles. There are only 96 calories per 1/2 cup and contain very little fat too.
Stir-fried Green Curry Prawns and Vegetables On Rice Noodles
Ingredients (serves 2)
- 150g rice noodles, uncooked
- 1tsp of sesame oil
- 2 large tablespoons of Thai Green Curry Paste
- 60ml water
- 1 tablespoon of coconut oil
- 1 clove of garlic, crushed
- 4 – 6 large broccoli florets, chopped into quarters
- 1/2 red onion, diced
- 2 carrots, sliced thinly lengthways with a peeler
- A handful of spinach, chopped
- 1 small tin of bamboo shoots, drained
- 200g peeled raw prawns
Mix the Thai green curry paste and water together in a bowl. Set aside for later.
Cook your rice noodles according to the package directions, when tender, drain and toss with the sesame oil.
Heat the coconut oil in a large wok, add the garlic and heat for around 30 seconds.
Add your vegetables, prawns and the curry paste mixture and cook for around 3 – 4 minutes until vegetables are crisp and prawns are cooked through and pink but also still tender.
Remove from wok, serve with rice noodles.