Yellow Prawn Curry over Rice Noodles

Time for a new blog post!!!  After our time in America, then having a baby girl (now 7 weeks old), I'm finally getting back into it!  And, of course back into doing in home demonstrations as a Consultant.

This is a recipe that came about because of a favourite dish at a Thai restaurant where we lived in California.  I'm not sure that it's even authentic in any way (I found a lot of Thai restaurants seemed to have slightly different versions of the Thai that we have in Australia typically), but I do think it is very tasty!!  Obviously, a yellow curry would usually use yellow chillies but I have not found them here.  So it's basically a green curry with other non-Thai-ish spices added!  And I think it's nice served with the rice noodles as a change from rice.  Here it is, I hope you enjoy it!

Ingredients:

1 packet of Rice Noodles (whichever size)
1 lemongrass stalk cut into pieces
3 cloves garlic
2 spring onions
3 Kaffir lime leaves
2 yellow or green chillies, deseeded (or not if you want very spicy)
400g Can Coconut Milk
10g Olive Oil
1 tsp Cumin
1 tsp Ground Coriander
1/4 tsp turmeric
2 tbsp rapadura or sugar
150g broccoli florets
150g mixed veg (e.g., zucchini, peas, capsicum)
400g prawns (I usually just have frozen ones in freezer, so have based cooking time on that)


Method:

Prepare boiling water for rice noodles, and add as many rice noodles as your family will eat.

1.  Chop lemongrass, garlic, spring onions, Kaffir lime leaves, and chillies 6 seconds, Speed 6.

2.  Add a dash of oil, sauté 3 mins, 100C, Speed Soft.

3.  Add 100g Coconut milk, cumin, coriander, turmeric and rapadura, Cook 2 mins, 100C, Speed 1.

4.  Add rest of coconut milk, blend 1 min, Speed 9.

5.  Add veg, broccoli and prawns, cook 7-8 mins, 100C, Reverse + Speed Soft.

6.  Add 2 tbsp fish sauce, cook 3 mins, 100C, Reverse + Speed Soft, making sure the prawns are fully cooked.

Serve over Rice Noodles!