Andalucia Life Recipe - Thai Chilly Prawns with Garlicky Noodles

Thai food is delicately flavoured. Even so the chilli dishes can have quite a ‘bite’. The main difference between a Thai curry and an Indian curry is that the taste of the Thai curry does not linger, it is a much cleaner taste. Thai food is also quick to prepare. The secret is to prepare all your ingredients before you start cooking.

This dish is great to get you started with Thai cooking not least because prawns are an economical purchase here.

Preparing Prawns

You can buy pre-cooked prawns, shelled or unshelled, fresh or frozen but for the best flavour buy raw unshelled prawns (that may have already been frozen) and prepare them yourself. Prepared in this way they can be used in any recipe that calls for cooked prawns, even, when cooled, in salads.

Ingredients (For 2)

Chilli prawns

300 gm uncooked prawns
2 tbsp sweet chilli dipping sauce
2 tbsp vegetable oil
4 spring onions chopped
50 gm french beans, trimmed
1 tbsp Thai red curry paste
200 ml coconut milk
100 gm bamboo shoots, sliced
125 gm fresh beansprouts

Garlic Noodles

2 tbsp vegetable oil
125 gm dried egg noodles
2 garlic cloves, crushed
handful fresh coriander, chopped

Method

Prepare the prawns as described and when drained toss them in the chilli sauce. Set aside.

Heat the oil in a heavy frying pan or wok. Add the spring onions and French beans. Stir fry for 2 – 3 minutes.

Add the curry paste and stir well.

Add the coconut milk and bring to the boil, stirring occasionally.

Add the bamboo shoots and beansprouts and cook for 2 minutes.

Stir in the prawns and chilli sauce and simmer for 2 minutes.

Meanwhile

Cook the noodles in a saucepan of salted water for 4 – 5 minutes until just tender. Drain and return to the saucepan.

Heat the oil in a frying pan or wok. Add the garlic and stir fry for 30 seconds.

Add the drained noodles and half the coriander. Toss together.

Serve the dishes separately sprinkling the remainder of the coriander over the noodles.