Ingredients
• 200g Trident dried rice-stick noodles
• 270ml can coconut cream
• 1/4 cup Thai yellow curry paste
• 1 1/2 cups chicken stock
• 270ml can coconut milk
• 1kg medium green king prawns, peeled (tails intact), deveined
• 1 tablespoon grated palm sugar (see note)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1/3 cup fresh coriander leaves
• 1 long red chilli, thinly sliced
• 2 tablespoons fried shallots (see note)
• Lime wedges, to serve
Method
1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 12 minutes or until softened. Drain. Set aside.
2. Meanwhile, heat a wok over medium heat. Spoon the thick top layer of coconut cream into wok. Cook, stirring, for 6 to 8 minutes or until oil separates and floats to the top. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock, coconut milk and remaining coconut cream. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture slightly thickens.
3. Increase heat to medium. Bring to the boil. Add prawns. Cook for 2 to 3 minutes or until prawns turn pink. Stir in sugar, fish sauce and lime juice. Divide noodles between bowls. Spoon over curry. Top with coriander, chilli and shallots. Serve with lime wedges.
