2 tbsp vegetable oil
1 small red pepper, deseeded and diced
200g / 7 oz pak choi, stalks thinly sliced and leaves chopped
2 large garlic cloves, chopped
1 tsp ground turmeric
2 tsp garam masala
1 tsp chilli powder (optional)
125ml / 4 fl oz hot vegetable stock
2 heaping tbsp smooth peanut butter
350ml / 122 fl oz coconut milk
1 tbsp soy sauce
250g / 9 oz thick rice noodles
280g / 10 oz cooked peeled jumbo prawns
2 spring onions, finely shredded
1 tbsp sesame seeds, to garnish |
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Heat the oil in a preheated wok or large, heavy-based frying pan over a high heat. Add the red
pepper, pak choi stalks and garlic and stir-fry for 3 minutes. Add the turmeric, garam masala,
chilli powder, if using, and pak choi leaves and stir-fry for 1 minute.
Mix the hot stock and peanut butter together in a heatproof bowl until the peanut butter has
dissolved, then add to the stir-fry with the coconut milk and soy sauce. Cook for 5 minutes over a
medium heat, or until reduced and thickened.
Meanwhile, immerse the noodles in a bowl of just boiled water, Let stand for 4 minutes, then
drain and refresh the noodles under' cold running water. Add the cooked noodles and prawns to the
coconut curry and cook for a further 2-3 minutes, stirring frequently, until heated through.
Serve the noodle dish sprinkled with spring onions and sesame seeds.
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