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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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)

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