| Cook Time | 15 minutes |
| Servings |
person
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Ingredients
- 85 g cooked prawns
- 75 g sugar snap peas
- instant noodles
- 1-2 tbsp thai green curry paste
- 125 ml coconut milk
- 1 shallot
- 2 garlic cloves
- 1 tsp soy sauce
- 1 tsp lemon juice
- 1 handful coriander roughly chopped
- olive oil
Ingredients
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Instructions
- Boil the kettle, fill a saucepan with the water and add the noodles.
- Heat the oil in a frying pan, add the shallot and garlic and fry for 2 mins. Add the curry paste, coconut cream and 50ml water, simmer for 2 mins. Add the sugar snaps peas and cook for another 2 mins. Add the prawns, soy sauce, and lemon juice heat through for 5 mins. Add the coriander and stir.
- Serve the noodles and top with the prawn curry.