Aromatic Thai Green Prawn Noodles - goodhousekeeping.com

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 You'll always get more flavour from your curry if you make your own Thai green curry paste and is deliciously paired with these prawn dumplings and noodles. 

Plus chilling

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Cal/Serv: 427

Makes: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 20 mins

Total Time: 0 hours 40 mins

2 tsp.

vegetable oil

2

echalion shallots, thinly sliced into rings

1

batch homemade curry paste, see box, or 4tbsp bought Thai green curry paste

500 ml

vegetable stock

160 ml

tin coconut cream

300 g

mixed stir-fry vegetables

150 g

mixed/exotic mushrooms, torn if large

300 g

ready-to-wok/fresh flat or udon noodles

Juice 1 lime, plus wedges to serve

For the prawn dumplings

300 g

raw, peeled, king prawns

1 tbsp.

cornflour

1 tbsp.

sweet chilli sauce

1

spring onion, finely chopped

2

fresh kaffir lime leaves (1 double leaf), central stalk removed

2 tbsp.

vegetable oil, plus extra to grease

1. First make the prawn dumplings. Put the prawns, cornflour, sweet chilli sauce and ½tsp fine salt into a food processor and pulse to a rough paste. Add the spring onion and lime leaves and pulse briefly to combine. Chill for 30min to firm up.
2. Lightly grease your hands and a plate. Use a tablespoon measure to scoop out portions of the prawn mixture and gently roll it all into balls. Place on the plate and chill until needed.
3. For the curry, heat the oil in a large wok or pan (that has a lid) over low heat. Add shallots and cook for 3-4min, until softened. Add the curry paste (see GH Tip), fry for 30sec until aromatic, then stir in the stock and coconut cream. Add the vegetables, turn up the heat and bring to a gentle simmer. Cover and remove from heat.
4. For the prawn dumplings, heat the oil in a frying pan over low-medium heat. Add the dumplings and fry for 3-4min, turning gently, until just pink and opaque. Add the mushrooms and fry for 3min, until tender.
5. Stir noodles into the vegetable curry pan, gently separating them. Add the dumplings and mushrooms, return curry pan to medium heat and bubble for 5min until piping hot. Season with lime juice and salt, if needed, and serve in bowls with lime wedges for squeezing over.

GH Tip:

FOR THE CURRY PASTE

Roughly chop 1 trimmed lemongrass stalk, 2 trimmed spring onions, 2 deseeded green birdseye or finger chillies, 1 garlic clove, 3cm piece peeled fresh root ginger and 30g fresh coriander (including stalks). Put into the small bowl of a food processor with 4 shredded fresh kaffir lime leaves (2 double leaves), the finely grated zest of 1 lime, ½tbsp fish sauce, 1tbsp vegetable oil and a pinch of fine salt and whizz until smooth (scraping down the sides a couple of times). Use immediately or freeze for up to 3 months in an airtight container.  

Per serving:

• Calories: 427
• Protein: 22g
• Total fat: 21g
• Saturates: 9g
• Carbs: 36g
• Total sugars: 9g
• Fibre: 5g

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