Ingredients:

• 100 g – large, raw Prawns
• 1/2 tbsp – Sunflower oil
• 150 g – stir-fry vegetables
• 70 g – sh
• take mushrooms, sliced
• 200 g – low-fat Coconut Milk
• 1 tbsp – Thai green curry paste
• 100 ml – vegetable stock
• 150 g – noodles

Method:

1. Heat oil in a wok, then stir-fry the vegetables and mushrooms for 2-3 minutes.
2. Take out and set aside.
3. Fry the curry paste for 1 min.
4. Pour in the coconut milk and stock.
5. Bring to the boil, add noodles and prawns
6. Reduce the heat and simmer for 4 mins until the prawns are cooked through.
7. Stir in the vegetables and then serve.

Recipe courtesy of Pavithra