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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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.
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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