|100 grams||Rice noodles; (3 1/2oz)|
|1 tablespoon||Vegetable oil|
|1 medium||Onion; finely chopped|
|1||Clove garlic; finely chopped|
|1 teaspoon||Medium curry powder|
|2||Red chillies; finely chopped|
|2||Sticks lemon grass; stems crushed|
|75 grams||Creamed coconut; (3oz)|
|400 millilitres||Water; (14fl oz)|
|500 millilitres||Chicken stock; (18fl oz)|
|1||Little gem lettuce; finely shredded|
|200 grams||Frozen cooked tiger prawns; defrosted (7oz)|
|1||Red chilli; cut into thin|
|; strips (julienne)|
|1 tablespoon||Fresh coriander; roughly chopped|
Cook the noodles following the pack instructions and refresh under cold water.
Heat the oil in a frying pan and fry the onion, garlic, curry powder and chilli for 1-2 minutes.
Add the creamed coconut, water, chicken stock and lemon grass, simmer for 5 minutes.
Add the lettuce, prawns and noodles then simmer for a further minute before serving.
Garnish with julienne of red chilli and freshly chopped corainder.
Converted by MC_Buster.
NOTES : An interesting first course with a combination of spicy Thai flavours.
Converted by MM_Buster v2.0l.
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