Curried Coconut Prawn Udon
I found this recipe via Em The Nutritionist and I had to post it here, because it really is a lovely nourishing, warming but nutrient dense recipe and most importantly, it’s YUMMY AND QUICK! We’ve had this weekly this month. I really recommend it and what’s best, you can chuck in lots more veg, or switch up the protein, it’s really diverse.
INGREDIENTS
400g (14oz) can of light coconut milk
2 spring onions (scallions), finely sliced
2 heaped tsp garlic and ginger paste
2 tsp tomato puree (paste)
2 tsp mild curry powder
2 tbsp mango chutney
2 tsp light soy sauce, or to taste
2 small carrots (100g), pared into ribbons
160g (5.5oz) tenderstem broccoli, trimmed
300g (10.5oz) raw king prawns, peeled and deveined
2 x 150g (5.5oz) packets straight-to-wok udon noodles
Small handful of coriander (cilantro), chopped
METHOD
Add a heaped teaspoon of the thick cream from the top of the can of coconut milk to a medium saucepan over a medium heat. Stir in the white parts of the spring onion, the garlic and ginger paste, tomato puree and curry powder. Saute for 1-2 minutes until fragrant.
Pour in the rest of the coconut milk and 400ml (1.5 cups) water, then stir through the mango chutney and soy sauce, and add the carrots and broccoli.
Bring to a gentle simmer for 4 minutes, then add the prawns, stir in the udon noodles and cook for 2 more minu tes until everything is heated through.
Ladle into bowls and top with the spring onion greens and coriander.
