date:Jan 13, 2014
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 wit