Ingredients
Method
- 50 g rice vermicelli
- 1 T vegetable oil
- 90 g Woolworths seafood curry paste
- 200 g Woolworths frozen cooked and peeled medium prawns, thawed and drained
- 400 ml can coconut milk
- 1 cup vegetable stock
- 200 g Rosa tomatoes, halved
- sea salt and freshly ground black pepper, to taste
- 1 t fish sauce
- fresh coriander, to serve
- lime wedges, to serve
- fresh chilli, chopped (optional)
Method
Ingredients
1. Place 50 g rice vermicelli noodles in slightly cooled boiled water for 5 minutes or until softened. Strain in a colander and set aside.
2. Add oil and seafood curry paste to a large frying pan or shallow pot or wok. Turn the heat to medium-low and bring to a gentle simmer. Add prawns and sauté for 2 minutes until heated through.
3. Add coconut milk and 1 cup vegetable stock and bring to a gentle simmer. Add tomatoes and simmer for a further 2 minutes. If desired, season to taste with salt, pepper and fish sauce.
4. To serve, divide between 4 bowls of cooked rice vermicelli noodles and garnish with fresh coriander and lime. For an extra kick of heat, add freshly chopped chilli.
Photography: Sadiqah Assur-Ismail
Recipes and Production: Hannah Lewry
Food assistant: Lerato Motau
Find more Asian-inspired recipes here.
Whether you want to expand your repertoire or just add a touch of umami, you’ll find what you need when you shop Woolworths' new range of Asian-inspired sauces, condiments, pickles and pantry basics. Now you can enjoy your favourites, from teriyaki and pad Thai to sushi and ramen without shelling out for takeaways – or travel.
Comments