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Spicy seafood massaman noodle bowl
This dish has the rich and rounded flavours of massaman but is less heavy than the classic lamb curry. Serve with a few Thai-style prawn crackers on the side to replace a Friday night takeaway.
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Ingredients
1 tbsp wok oil
275g pack The Spice Tailor Thai Massaman Curry
85g frozen Cooks’ Ingredients Chopped Shallots
1/2 x 180g pack dried wide rice noodles
300ml fish stock (made with ½ a fish stock cube)
400g can Essential Small Potatoes In Water, drained, then halved
235g pack green pak choi, halved lengthways, thickly shredded
150g pack Essential Cooked King Prawns
1/2 x 250g pack Essential Seafood Sticks, pulled into shreds
3 tbsp roasted peanuts, roughly chopped
1/3 x 25g pack coriander, small sprigs, (optional)
Method
Heat the oil in a large wok over a medium
heat. Tear in the chilli and add the other whole
spices from the curry kit. Add the shallots and
fry for 5 minutes, until golden.
Meanwhile, put the noodles into a large
bowl, cover with just-boiled water, soak for
2 minutes, then drain. Cool under cold water,
drain again and divide between 4 deep bowls.
Add the spice paste from the curry kit to the
shallots, then mix and sizzle for 1 minute. Add
the coconut milk pouch from the kit and the
fish stock. Simmer, uncovered, for 8-10 minutes,
adding the potatoes halfway through.
Stir in the white pak choi stalks, cover and
simmer again for 2 minutes, then stir in the
prawns, seafood sticks and pak choi leaves.
Simmer for 2 minutes, until heated through.
Ladle onto the noodles, give the bowls a
little shimmy to bring the noodles up into
the prawns and veg, then scatter with the
peanuts and coriander to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,874kJ/ 448kcals
Fat
21g
Saturated Fat
11g
Carbohydrates
41g
Sugars
7.5g
Fibre
6.2g
Protein
20g
Salt
2.2g
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