Recipes
Thai-style red curry prawn stir-fry
Fresh seafood meets zingy Asian flavours in a noodle bowl with ker-POW.
Fresh seafood meets zingy Asian flavours in a noodle bowl with ker-POW.
Cook: 15 Mins
Serves: 2
Price: £3.73 per serving
Nutritional Information
Each 364g serving contains
Energy
6155kj
404kcal
6155kj
404kcal
20%
Fat
18.2g
18.2g
Med
26%
26%
Saturates
7.6g
7.6g
High
38%
38%
Sugars
5.1g
5.1g
Low
6%
6%
Salt
1.93g
1.93g
High
32%
32%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1691kj/404kcal
Typical energy values per 100g:
1691kj/404kcal
Ingredients
1 tbsp Asda Groundnut Oil
50g Asda Crisp & Nutty Sugarsnap Peas, large ones halved
50g Asda Extra Special Asparagus Tips
50g Frozen Edamame Beans
3 spring onions, sliced, including greens
160g Asda Extra Special Raw & Peeled Jumbo King Prawns
2 tbsp Asda Red Thai Curry Paste
40g Coconut Cream Block, dissolved in 200ml boiling water
½ tsp Fish Sauce
225g Asda Mild & Delicate Rice Noodles, cooked
15g Coriander, roughly chopped
Juice ½ Lime plus wedges to serve
Red Chilli, sliced
Method
1
Heat the groundnut oil in a large frying pan or wok over a high heat. Stir-fry the sugarsnaps, asparagus, edamame and spring onions for 2–3 mins until starting to soften.
2
Stir in the prawns and curry paste. Cook for a further minute until the prawns are just starting to colour.
3
Pour in the coconut cream and fish sauce, and bubble until well combined. Add the noodles using tongs to combine and coat in the sauce. Once warmed through, stir in the coriander and squeeze in the lime juice.
4
Divide between bowls. Serve with a little extra coriander, lime wedges and slices of red chilli.