SERVES 4 READY IN 10 MIN
125g rice noodles 2 tbsp Thai red curry paste 2 x 400ml cans reduced-fat coconut milk
200g large cooked prawns 1 bunch spring onions, trimmed and chopped 1 red pepper, deseeded, and sliced into strips Finely grated zest and juice of 1 lime Dash
of Thai fish sauce Pinch of castor sugar Coriander leaves, to garnish
IPut the noodles into a bowl and pour over boiling water to cover. Leave for 4 min until they swell up and turn white. Meanwhile, put the red curry paste into
a pan with the coconut milk. Heat gently, stirring.
2 Add the prawns, spring onions, red pepper, lime zest and juice, fish sauce and sugar. Warm up for a couple of minutes. Add the noodles and heat for a
minute. Garnish with coriander leaves.