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Prawn and Pineapple Thai Broth with Rice Noodles

Prawn and Pineapple Thai Broth with Rice Noodles

Made With Our Thai Red Curry
2 SERVES
SERVES 3
prep
10 MINS PREP
20 MINS COOK
COOKS IN 20 MINS
Our delicious, all-natural Thai Red Curry morphed into this healthy moreish, seafood broth with bursts of fruitiness and the crunch of veg in minutes!
Tailored to Taste
As delicious as it is easy, this Thai Red Curry broth ticks all the boxes for lovers of Thai flavours.
Ingredients
  • 1 pack of The Spice Tailor Thai Red Curry
  • 1 tsp oil
  • 200g large raw prawns, shelled and cleaned
  • 75ml fish stock and 1 tsp. fish sauce
  • 100g pineapple, cut into small 2cm cubes
  • Handful of sugar snap peas, string removed and shredded
  • 1 red chilli, seeded and sliced
  • Garnish with 1 spring onion, finely sliced and a handful of freshly chopped coriander

*Serve with Rice noodles to serve

Method
  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic.
  2. Add the red paste and half the chilli and cook for 1 minute. Add the coconut milk from the kit, fish stock, fish sauce and pineapple and cook for 5-7 minutes.
  3. Add in the sugar snap peas and cook for another 2 minutes.
  4. Add the prawns, cook for 1-2 minutes depending on their size or until they have curled and are cooked through. Take off the heat.
  5. Serve around a mound of noodles garnished with the remaining chillies, spring onions and coriander.
Tailored to Taste
As delicious as it is easy, this Thai Red Curry broth ticks all the boxes for lovers of Thai flavours.
  • 1 pack of The Spice Tailor Thai Red Curry
  • 1 tsp oil
  • 200g large raw prawns, shelled and cleaned
  • 75ml fish stock and 1 tsp. fish sauce
  • 100g pineapple, cut into small 2cm cubes
  • Handful of sugar snap peas, string removed and shredded
  • 1 red chilli, seeded and sliced
  • Garnish with 1 spring onion, finely sliced and a handful of freshly chopped coriander

*Serve with Rice noodles to serve

  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic.
  2. Add the red paste and half the chilli and cook for 1 minute. Add the coconut milk from the kit, fish stock, fish sauce and pineapple and cook for 5-7 minutes.
  3. Add in the sugar snap peas and cook for another 2 minutes.
  4. Add the prawns, cook for 1-2 minutes depending on their size or until they have curled and are cooked through. Take off the heat.
  5. Serve around a mound of noodles garnished with the remaining chillies, spring onions and coriander.
MADE WITH OUR DELICIOUS
Thai Red Curry
The masterful blend of sweet and creamy coconut, spicy chillies, aromatics and spices makes this dish distinctive and addictive - and very versatile. Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.
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