Mango & Prawn Thai Noodles

11th September 2013

Here’s a dishy little recipe I cooked up when I was craving Thai food the other day.  It’s super quick, easy and makes the kitchen smell fantastic.  

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I sort of threw this together, so quantities and ingredients can be altered depending on what you have available.

What I used:

  • Thai green curry paste
  • Shallots
  • Coconut milk
  • Fish sauce
  • Mango
  • Tomato
  • Prawns
  • Medium soft noodles

I think that a stick of lemon-grass would be a good addition, but I didn’t have any to hand.

Roughly chop the tomatoes and shallots.

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Cook the shallots with a couple of teaspoons of the curry paste in a large frying pan until they’re soft.

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Slowly add the coconut milk (and some coconut cream if you have it), along with a dash of fish sauce and seasoning to your taste.  Keep the sauce moving until it has a smooth creamy consistency.

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Then throw in the tomatoes and simmer.

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Chop up a yummy, juicy mango.

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And then add this as well, followed by the prawns.  The tomato and mango will make the sauce lovely and sweet.

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Let it all heat through, and finally add the noodles.  Cook the noodles in the sauce for a couple of minutes at most, and then take the pan off the heat.

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It’s ready! Can’t have taken more than 20 minutes.  I ate mine from my favourite hedgehog bowl (what else) and the rest went into tupperware in the fridge.

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P.S. A confession.  This is what I snacked on while I was cooking.

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