Prawn and Pineapple Thai Broth with Rice Noodles
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As delicious as it is easy, this Thai Red Curry broth ticks all the boxes for lovers of Thai flavours.
Thai Red Curry
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Ingredients
  • 1 pack of The Spice Tailor Thai Red Curry
  • 1 tsp oil
  • 200g large raw prawns, shelled and cleaned
  • Fish stock and fish sauce
  • 100g pineapple, cut into small 2cm cubes
  • Handful of sugar snap peas, string removed and shredded
  • 1 red chilli, seeded and sliced
  • Garnish with 1 spring onion, finely sliced and a handful of freshly chopped coriander
  • *Serve with Rice noodles to serve
Method
  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic.
  2. Add the red paste and half the chilli and cook for 1 minute. Add the coconut sauce and pineapple and cook for 5-7 minutes.
  3. Add in the sugar snap peas and cook for another 2 minutes.
  4. Add the prawns, cook for 1-2 minutes depending on their size or until they have curled and are cooked through. Take off the heat.
  5. Serve around a mound of noodles garnished with the remaining chillies, spring onions and coriander.
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