Prawn and Pineapple Thai Broth with Rice Noodles
- 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
- Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic.
- 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.
- Add in the sugar snap peas and cook for another 2 minutes.
- 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.
- Serve around a mound of noodles garnished with the remaining chillies, spring onions and coriander.
- 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
- Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic.
- 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.
- Add in the sugar snap peas and cook for another 2 minutes.
- 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.
- Serve around a mound of noodles garnished with the remaining chillies, spring onions and coriander.