Thai Red Curry Prawn Stir-fry Recipe

Ingredients:
200g dried rice-stick noodles
2 teaspoons vegetable oil
1kg medium green king prawns, peeled (tails intact), deveined
1/4 cup Thai red curry paste
1 cup chicken stock
270ml can coconut milk
200g snake beans, cut into 5cm lengths
200g cherry tomatoes, halved
1 tablespoon grated palm sugar
2 tablespoons fish sauce
1 tablespoon lime juice
1/3 cup fresh coriander leaves

Method:
Step 1: Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.
Step 2: Meanwhile, heat a wok over high heat. Add half the oil. Swirl to coat. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm. Add curry paste to wok. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.
Step 3: Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice. Divide noodles between bowls. Spoon over curry. Top with coriander.