SERVES 4 PREP 20 mins

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.