If it Thai's up recipe

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
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Customer recipe by Deborah Puxty
Added 87 months ago

Thinly slice up the onion, peppers, chilli and any other vegetable you find lurking in the bottom of the fridge and want to chuck in.
Heat the vegetable oil in a wok or frying pan and fry the vegetables until softened but with a little bite. Add a pinch of peri peri spices and mix. Leave aside.
Place the coconut cream sachet in a cup of boiling water to melt.
Boil a large pan of water and cook your fine noodles according to the instructions on the packet.
Pour single cream into a pan and add the coconut, cooking on a low heat. Keep stirring and, as the sauce thickens, add as much or as little peri peri sauce as you fancy.
Return vegetable mix to a high heat and add the king prawns.
Pour the hot sauce into the wok with the vegetables and prawns and mix.
Place noodles on a plate and pour over the mixed sauce, vegetables and prawns. Sprinkle lemongrass on the dish.
Chuck the prawn crackers in a bowl ready to serve. (This is lazy; you could fry up your own...)

If it's in the fridge, whack it in - this is such a versatile dish.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 tbsp - vegetable oil
  • red onion
  • red pepper
  • green chilli
  • pinch peri peri spices
  • 1 sachet - coconut cream
  • small tub single cream
  • 1 bottle - medium peri peri sauce
  • 500g (1lb) - king prawns
  • ½ pack - thin noodles
  • lemongrass
  • 1 bag - prawn crackers

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