• 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
  • 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.