COOK 20 mins
125g Thai 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 fish sauce
Pinch of caster sugar
Coriander leaves, to garnish
Put noodles into a bowl and pour over boiling water to cover. Leave for 4 mins until they swell up and turn white.
Meanwhile, put the Thai curry paste into a pan with the coconut milk. Heat gently, stirring.
3 Add the prawns, spring onions, red pepper, lime zest and juice, fish sauce and sugar. Warm through for a couple of mins, then add the noodles and heat for a min. Serve sprinkled with coriander leaves.