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, I do love how fresh, fragrant and flavoursome Thai food is.
Here I rustle up a favourite dish of stir-fried green curry prawns and vegetables on rice noodles which makes a perfect midweek dish.
Unlike regular Thai curries, this stir fried version is lighter, with less sauce, making it a great option for lunchtime!
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.
I hope you enjoy the recipe and make sure you link up your own food posts, recipes and restaurant reviews at the bottom of the page via my linky! Everyone’s invited to my food party!
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.