Thai prawn curry with noodles recipe
 This fragrant Thai-style curry has lots of flavour packed into its homemade paste, sauce and noodles accompaniment. 2 large shallots, chopped5cm/2in piece fresh root ginger, peeled, chopped2.5cm/1in piece fresh galangal, peeled,chopped2 stems lemongrass, finely chopped2 garlic cloves, choppedsmall bunch coriander, roughly chopped, plus extra to serve3 dried, hot red chillies soaked in 75ml/3fl oz warm water3 lime leaves, roughly chopped1 tbsp Thai fish sauce 2 large shallots, chopped 5cm/2in piece fresh root ginger, peeled, chopped 2.5cm/1in piece fresh galangal, peeled,chopped 2 stems lemongrass, finely chopped 2 garlic cloves, chopped small bunch coriander, roughly chopped, plus extra to serve 3 dried, hot red chillies soaked in 75ml/3fl oz warm water 3 lime leaves, roughly chopped 1 tbsp Thai fish sauce 1 tbsp vegetable oil400g/14oz raw tiger prawns, peeled and de-veined1 tbsp palm sugar1 tbsp tamarind paste1 x 225g/8oz tin water chestnuts, drained and roughly chopped¼ tsp freshly ground white pepper 400ml/14fl oz coconut milk1 lime, juice only 1 tbsp vegetable oil 400g/14oz raw tiger prawns, peeled and de-veined 1 tbsp palm sugar 1 tbsp tamarind paste 1 x 225g/8oz tin water chestnuts, drained and roughly chopped ¼ tsp freshly ground white pepper 400ml/14fl oz coconut milk 1 lime, juice only 1 tbsp vegetable oil1 tbsp hot chilli sauce6 spring onions, finely sliced3 Thai red chillies, finely sliced200g/7oz fine rice noodles, cooked according to packet instructions2 tbsp roasted salted peanuts, crushed1 tbsp light soy sauce1 tbsp toasted sesame oil3 tbsp chopped fresh coriander1 lime, juice only 1 tbsp vegetable oil 1 tbsp hot chilli sauce 6 spring onions, finely sliced 3 Thai red chillies, finely sliced 200g/7oz fine rice noodles, cooked according to packet instructions 2 tbsp roasted salted peanuts, crushed 1 tbsp light soy sauce 1 tbsp toasted sesame oil 3 tbsp chopped fresh coriander 1 lime, juice only Method For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week.For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour.Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving. For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes.Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice.To serve, divide the noodles among four serving plates. Spoon over the prawn curry. For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week. For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week. For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour. For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour. Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving. Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving. For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes. For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes. Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice. Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice. To serve, divide the noodles among four serving plates. Spoon over the prawn curry. To serve, divide the noodles among four serving plates. Spoon over the prawn curry.