lindseydodd408
Gold Member
This is my fav recipe from BBC good food website, OH also loves it!!! Unfortunately we've not had it for a while because Tesco have not been stocking the coconut milk... gutted... bring it back tesco!!!
1 tbsp sunflower oil (or fry light works)
300g bag crunchy stir-fry vegetables
140g shiitake mushrooms , sliced
2 tbsp Thai green curry paste
400g can reduced-fat coconut milk
200ml vegetable or fish stock
300g medium straight-to-wok noodles
200g bag large, raw prawns
327 kcalories, protein 16g, carbohydrate 32g, fat 17 g, saturated fat 10g, fibre 4g, sugar 4g, salt 0.97 g
1 tbsp sunflower oil (or fry light works)
300g bag crunchy stir-fry vegetables
140g shiitake mushrooms , sliced
2 tbsp Thai green curry paste
400g can reduced-fat coconut milk
200ml vegetable or fish stock
300g medium straight-to-wok noodles
200g bag large, raw prawns
- Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
- Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.
327 kcalories, protein 16g, carbohydrate 32g, fat 17 g, saturated fat 10g, fibre 4g, sugar 4g, salt 0.97 g