| Ingredient | Quantity | |
| 1 | Olive Oil | 1 tbsp |
| 2 | red chili | 1 finely sliced |
| 3 | Thai red curry paste | 2 ½ tbsp |
| 4 | vegetable stock cube | 1 |
| 5 | coconut milk | 400ml can |
| 6 | fish sauce | 2 tsp |
| 7 | rice noodles | 100g |
| 8 | lime | 2 juice of 1, the other halved |
| 9 | king prawns | 150g |
| 10 | coriander | ½ small pack |
Instructions
Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.