Prawn and Vermicelli Yellow Curry

Ingredients

• 1 Tbsp extra virgin olive oil

• 1/4 cup yellow curry paste

• 400ml coconut milk

• 1 can tinned tomatoes

• 4 cups chicken stock

• 250g vermicelli noodles

• 500g prawns

• 2 handfuls of spinach or silverbeet, chopped

• 200g beans, chopped

• 100g mung beans

• 1 spring onion, chopped

• 1/2 cup coriander, chopped

Instructions

1. Heat oil in a pan. Add curry paste and a few tablespoons of coconut milk and stir for 2 minutes, until fragrant. Add the remaining coconut milk and bring to the boil. Add tomatoes and stock. Simmer for 2 minutes.

2. Place noodles in a bowl of boiling water for 5 minutes, then drain and run under cold water.

3. Add prawns and beans to the pan. Simmer for 5-10 minutes until prawns are cooked and beans have softened.

4. Stir through mung beans and spinach until wilted.

5. Portion noodles into bowls, top with prawn mix, and sprinkle with spring onion and coriander.