Sweet and spicy prawn and coconut curry with rice noodles

Name: Sweet and spicy prawn and coconut curry with rice noodles
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 bag frozen prawns; 1 packet rice noodles; 200 ml. coconut milk; 1 onion; 1 bunch spring garlics (or 2 cloves garlic); 1 red chilli pepper (or green); 2 tbsp hot oil (see photo in step 3) or 1/2 tsp. chilli flakes; 1/2 tsp. ground ginger; 1/2 tsp. ground tumeric; 1/2 tsp. ground coriander; 1 anise star; 4 cardamon seeds; 1 tbsp. creme fraiche (or natural yoghurt); 1 slosh white wine

Becky @beckyr

Alicante, Spain

This is a really easy recipe that can be adapted from all sides depending on what ingredients you have on hand. The only really important ingredients are coconut milk and ginger - all other spices can be improvised as can the protein (here prawns, but could also be chicken or tofu).

Saved

Ingredients

30 mins

2 servings

1 bagfrozen prawns
1 packetrice noodles
200 ml.coconut milk
1onion
1 bunchspring garlics (or 2 cloves garlic)
1red chilli pepper (or green)
2 tbsphot oil (see photo in step 3) or 1/2 tsp. chilli flakes
1/2 tsp.ground ginger
1/2 tsp.ground tumeric
1/2 tsp.ground coriander
1anise star
4cardamon seeds
1 tbsp.creme fraiche (or natural yoghurt)
1 sloshwhite wine

Saved

Steps

30 mins

1

Get your ingredients together (or at least your basics - I improvised and added a few as I went along)
2

Put the spices in a pan with the oil, heat gently to release the flavours
3

I used an oil with a California Reaper chile pepper cultivated by a friend. Adding herbs or dead hot chilli peppers to make flavoured olive oil really adds to the experience of cooking :-)
4

After a couple of minutes, add the chopped onion, spring garlics and red chile pepper (seed it first)
5

Stir well, add a slosh of white wine, cover and cook over a slow heat for about 7 minutes.
6

Open the coconut milk tin. Usually however much you shake the tin before opening, there is a crust on top. Break it
7

And stir well to mix the milk properly.
8

Add 200 ml to the pan and heat.
9

Cover and leave 10 minutes over a very low heat.
10

It's a good time to do your poppadoms if you are going to make some. Also to start heating a pan full of water.
11

Turn the heat off and extract the anise star and cardamoms.
12

Blitz to make a sauce, return to the pan and add a gollup of creme fraiche (optional). Stir well.
13

Put the rice noodles in the pan when the water is boiling. Turn the heat off and leave for four minutes.
14

When the sauce starts bubbling, add the prawns and cook for a few minutes - careful not to leave for too long so they don't get tough. 3 minutes max. should be enough
15

Put the poppadoms on a plate with some chutney. Rinse the rice noodles.
16

Put the noodles in a bowl and the prawn curry on top. Serve like this if your child hates fresh coriander. If not, sprinkle with fresh coriander. And in both cases... Enjoy!!!

Saved

Cooksnaps

Saved

Becky @beckyr

on January 31, 2016 18:33

Alicante, Spain

Born in the UK, I came to Spain after graduating many moons and meals ago, and I'm still here. For me cooking is a great way to unwind at the end of the day. My recipes tend to be quite quick and simple and (mostly!!) healthy too. Also quite seasonal - I prefer buying fresh local produce as much as possible. When I have time, I love spending a few hours cooking, filling my kitchen with delicious smells and great music and then hosting family and friends for long happy meals, laughs, conversation and chilled white wine. I'm a great believer in the power and value of home cooking for our own health, happiness and wellbeing and those of our loved ones and since I joined the Cookpad team 11 years ago I am committed to helping to make everyday cooking more fun for people all over the World. You can see more recipes (in Spanish) on my Cookpad Spain profile here: https://cookpad.wasmer.app/eng/users/1089227