Curry Prawns With Singapore Noodles

Try this delicious Thai curry to delight your loved ones.

The ingredient of Curry Prawns With Singapore Noodles

• 350g fresh singapore or thin egg noodles
• 2 tablespoons peanut oil
• 1 brown onion finely chopped
• 1 stalk lemongrass trimmed white part bruised thinly sliced
• 1 4 to 1 3 cup thai red curry paste
• 270ml can ayam coconut cream
• 1 2 cup fish stock
• 1 2 lime juiced
• 1 tablespoon brown sugar
• 24 green king prawns peeled tails intact deveined
• 150g snow peas trimmed
• 1 cup fresh coriander leaves finely chopped

The Instruction of curry prawns with singapore noodles

• place noodles in a large heatproof bowl cover with boiling water stand for 2 minutes or until noodles soften drain set aside
• heat oil in a wok over high heat add onion stir fry for 2 minutes add lemongrass and curry paste stir fry for 1 minute or until aromatic
• spoon the thick top layer of the coconut cream into wok stir fry for 1 minute stir in remaining coconut cream stock 1 tablespoon of lime juice and sugar bring to a simmer reduce heat to medium
• add prawns and cook for 2 minutes or until prawns change colour add snow peas and noodles stir fry for 1 minute or until warmed through toss through coriander spoon into bowls serve

Nutritions of Curry Prawns With Singapore Noodles

calories: 553 524 calories
calories: 30 grams fat
calories: 15 grams saturated fat
calories: 35 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 33 grams protein
calories: 170 milligrams cholesterol
calories: 1437 59 milligrams sodium
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calories: nutritioninformation