Spicy Thai Prawn Curry with Noodles

Directions

1. If using frozen prawns, thaw in the refrigerator, then peel and devein, leaving tails on or off as you prefer.

2. Cook the egg noodles according to package directions, stopping about 1 minute before they are fully cooked. Drain and set aside.

3. Heat olive oil in a large wok or deep skillet over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.

4. Add the red curry paste and cook for 30 to 60 seconds, stirring to combine with the garlic. Add the coconut milk and chicken stock, stirring until the curry paste is incorporated. Bring to a gentle simmer.

5. Add the carrot and long-stem broccoli. Simmer for 2 to 3 minutes, or until the vegetables begin to soften but are still crisp.

6. Add the spot prawns or Gulf shrimp and cook gently for about 2 minutes. Add the partially cooked noodles and continue cooking for another 1 to 2 minutes, just until the prawns are opaque and cooked through and the noodles are tender. Avoid overcooking the prawns.

7. Stir in the soy sauce, fish sauce and honey. Add the juice of ½ lime and taste, adjusting the seasoning if needed.

8. Divide among bowls and garnish with diced green onions, red Thai chili and chili oil or chili garlic crunch, if desired. Serve immediately.