This is one 30 mins meal that looks really good! After I started working, Saturdays and Sundays are the days that I would like to whip up some home-cooked meals for the family. But at the same time, my energy level is pretty low, and with 2 little toddlers to chase around all day. I tend to want to keep my meals quick, and simple, or use my slow cooker. I foresee more 30 mins meals coming up. 😉 If you are making this for the kids as well, I suggest adding the curry paste only after you scoop out portions of the tomato curry for the kids. Or omit it all together.
Ingredients (Serves 2) adapted from “30 minute cookbook”
- 2 servings egg noodles (I used ee-mien as I have some laying around)
- 2 tbsp canola oil
- 10-12 large prawns, shells removed and de-veined
- 1/2 tbsp turmeric powder
- 1/2 tsp coriander powder
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 stalks lemongrass, minced (use the tender inner ends only)
- 1 shallot, finely chopped
- 1 tbsp tomato paste
- 1/2 tbsp red curry paste or to taste
- 200ml trim coconut milk
- 1-2 tbsp lime juice
- 1-2 tbsp fish sauce
- 4 kaffir lime leaves
- 1/2 red pepper, cut into strips
- salt and pepper to taste
- 2 servings of bok choy, blanched in salted water
- Parsley for garnish
Marinate prawns with ginger, lemongrass, salt, pepper, coriander powder, and turmeric powder.
Cook noodles until al-dente, drain and set aside.
Heat pan on med heat with 1 tsp oil.
I cook each portion separately in a saucepan but u can cook it all at once in a larger size pan and portion it out later.
When hot, add noodle and press it down.
Let the bottom size crisp.
Meanwhile, heat pan on med high heat with 1-1.5 tbsp oil.
Stir fry garlic and shallot until fragrant.
Add prawns until just cooked. Set aside.
In the same pot, add coconut milk, tomato paste, fish sauce, lime leaves, and curry paste.
Don’t forget to carefully flip your noodles to crisp the other side.
Add red pepper and bring to boil.
Cover and simmer on low for 5 mins.
Add prawns, bring to boil, and remove from heat.
Plate your noodles, serve with prawn curry on top, and a side of bok choy.