Prawn and Pineapple Thai Broth with Rice Noodles
Prawn and Pineapple Thai Broth with Rice Noodles
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- 1 pack of The Spice Tailor Thai Red Curry
- 1 tsp oil
- 200g large raw prawns, shelled and cleaned
- 75ml fish stock and 1 tsp. fish sauce
- 100g pineapple, cut into small 2cm cubes
- Handful of sugar snap peas, string removed and shredded
- 1 red chilli, seeded and sliced
- Garnish with 1 spring onion, finely sliced and a handful of freshly chopped coriander
- *Serve with Rice noodles to serve
- Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic.
- Add the red paste and half the chilli and cook for 1 minute. Add the coconut milk from the kit, fish stock, fish sauce and pineapple and cook for 5-7 minutes.
- Add in the sugar snap peas and cook for another 2 minutes.
- Add the prawns, cook for 1-2 minutes depending on their size or until they have curled and are cooked through. Take off the heat.
- Serve around a mound of noodles garnished with the remaining chillies, spring onions and coriander.
- 1 pack of The Spice Tailor Thai Red Curry
- 1 tsp oil
- 200g large raw prawns, shelled and cleaned
- 75ml fish stock and 1 tsp. fish sauce
- 100g pineapple, cut into small 2cm cubes
- Handful of sugar snap peas, string removed and shredded
- 1 red chilli, seeded and sliced
- Garnish with 1 spring onion, finely sliced and a handful of freshly chopped coriander
- *Serve with Rice noodles to serve
- Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic.
- Add the red paste and half the chilli and cook for 1 minute. Add the coconut milk from the kit, fish stock, fish sauce and pineapple and cook for 5-7 minutes.
- Add in the sugar snap peas and cook for another 2 minutes.
- Add the prawns, cook for 1-2 minutes depending on their size or until they have curled and are cooked through. Take off the heat.
- Serve around a mound of noodles garnished with the remaining chillies, spring onions and coriander.
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Famous for their balance of mouth-watering flavours, delicate aromas and beautiful colours, Thai curries are justifiably revered across the world.
Our Thai Red Curry is made with red chillies that impart a bright, sweet heat as well as the vibrant flavours of lemongrass, kaffir lime, coriander roots, garlic and galangal. These strong flavours are balances with coconut milk, sweet shallots and palm sugar.
Thai red curry is as vibrant in colour as it is in flavour, and works so well with almost every ingredient. Our version of this curry is made with no nasties, and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!
