Serves 2-3
Ingredients
1 medium onion, peeled and thinly sliced
1 teaspoon oil
2 teaspoons freshly grated root ginger
2 teaspoons Thai green or red curry paste
400ml can coconut milk
200g (7oz) peeled raw prawns
1 Jazz apple, quartered, cored and sliced
200g pack ready to wok Thai ribbon noodles
60g (2oz) sugar snap peas, cut in half lengthways
Juice of 1 lime
1-2 tablespoons Thai fish sauce
Good handful fresh coriander
1 Thai red chilli, finely sliced, for garnish optional
Directions
Soften the onion in the oil in a medium-sized saucepan for 4-5 minuets. Add the grated ginger and curry paste and cook a minute then mix in the coconut milk. Bring just to the boil.Add the prawns and apple, then when the milk comes back to the boil, add the noodles and sugar snaps and cook for a minute or two.
Season to taste with the lime juice and fish sauce and stir in some coriander. Serve garnished with coriander leaves.