Spicy seafood massaman noodle bowl

Name: Spicy seafood massaman noodle bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp wok oil; 275 g pack The Spice Tailor Thai Massaman Curry; 85 g frozen Cooks’ Ingredients Chopped Shallots; 180 g pack dried wide rice noodles; 300 ml fish stock (made with ½ a fish stock cube); 400 g can Essential Small Potatoes In Water, drained, then halved; 235 g pack green pak choi, halved lengthways, thickly shredded; 150 g pack Essential Cooked King Prawns; 250 g pack Essential Seafood Sticks, pulled into shreds; 3 tbsp roasted peanuts, roughly chopped; 25 g pack coriander, small sprigs, (optional)

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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Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

1 tbsp wok oil
275g pack The Spice Tailor Thai Massaman Curry
85g frozen Cooks’ Ingredients Chopped Shallots
½ 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
½ x 250g pack Essential Seafood Sticks, pulled into shreds
3 tbsp roasted peanuts, roughly chopped
⅓ 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.