-
1
Get the ingredients together (the glass in the background isn't an ingredient - it's my Summer cooking companion - iced white wine with sparkling water :-) )
-
2
Wash, peel and cut finely the onion and garlic cloves.
-
3
Fry the spices over a low heat for a couple of minutes to release their flavours.
-
4
Be very careful not to overdo it.
-
5
Heating encourages the flavours to merge, over-heating burns them.
-
6
Add the onion and garlic and fry over a moderate heat for a couple of minutes, stirring all the time.
-
7
Lower the heat to minimum, cover the pan and leave for 10 minutes.
-
8
Add the prawns, stir for a minute or so over a moderate heat....
-
9
... and add the coconut milk.
-
10
Stir well and cover again for another 5 minutes over a low heat.
-
11
Remove the lid and take out the prawns.
-
12
If you overcook them they will become leathery.
-
13
Put the heat on moderate and let the sauce bubble and thicken.
-
14
Fill a large pan with water and a pinch of salt and when it starts to boil add the noodles.
-
15
They will only need to cook for about 4 minutes.
-
16
As soon as they are done, drain into a seive and hold under cold running water for a few seconds.
-
17
Try the sauce and add salt if you need to.
-
18
Add the prawns to the pan, stir for a couple of minutes
-
19
Serve the rice noodles in warm bowls.
-
20
Add the curry and sprinkle the shredded fresh coriander on top.
-
21
Enjoy!
-
22
!
