Rice noodles and prawns in a tomato & cashew nut curry sauce

Home/Recipes & Tips/Rice noodles and prawns in a tomato & cashew nut curry sauce

Rice noodles and prawns in a tomato & cashew nut curry sauce

Serves 2. Preparation time 15 mins. Cooking time:  7 – 8 mins

Ingredients

360g cooked rice noodles
200ml coconut milk
15ml cold pressed rapeseed oil (we used Mrs Middleton’s)
200g raw king prawns (washed and de-veined)
40g kale (washed and roughly chopped)
60g bean sprouts
½ a jar Bim’s Kitchen African Tomato & Cashew Nut Curry Sauce
salt to taste
some finely chopped coriander leaves (optional)

Method

Gently heat the oil in a suitable pan. Add the Tomato & Cashew Nut Curry Sauce and coconut milk; bring to a boil and then simmer for about 2 mins. Add the prawns, stir into the sauce and simmer for about 45 seconds until prawns a pink all over but slightly under cooked. Remove prawns into a separate bowl and set aside. Add the kale, stir and cook for about a minute. Add the rice noodles and hot water, stir thoroughly into the sauce and simmer for about a minute. Add the bean sprouts and prawns, stir through and simmer for a further minute tasting for salt. If using, add the chopped coriander, stir through and serve immediately.

2017-05-09T11:14:42+00:00 February 4th, 2014|Categories: Recipes & Tips|0 Comments

About the Author:

Leave A Comment