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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil
- 1 red chilli (deseeded and finely sliced)
- 2 1/2 Tbsp. Thai red curry paste
- 600 mL vegetable stock
- 400 grams coconut milk (can of)
- 2 tsp. fish sauce
- 100 grams rice noodles
- 1 lime (juice only plus wedges to serve)
- 150 grams king prawns (peeled)
- 1 Tbsp. chopped coriander (roughly, cilantro, plus leaves to garnish, optional)
- 1 pinch sea salt (each of, and freshly ground black pepper)
- 1 Tbsp. olive oil
- 1 red chilli (deseeded and finely sliced)
- 2 1/2 Tbsp. Thai red curry paste
- 21 1/8 floz vegetable stock
- 400 grams coconut milk (can of)
- 2 tsp. fish sauce
- 3.5 oz. rice noodles
- 1 lime (juice only plus wedges to serve)
- 5.3 oz. king prawns (peeled)
- 1 Tbsp. chopped coriander (roughly, cilantro, plus leaves to garnish, optional)
- 1 pinch sea salt (each of, and freshly ground black pepper)
- 1 Tbsp. olive oil
- 1 red chilli (deseeded and finely sliced)
- 2 1/2 Tbsp. Thai red curry paste
- 2 1/2 cups vegetable stock
- 400 grams coconut milk (can of)
- 2 tsp. fish sauce
- 3.5 oz. rice noodles
- 1 lime (juice only plus wedges to serve)
- 5.3 oz. king prawns (peeled)
- 1 Tbsp. chopped coriander (roughly, cilantro, plus leaves to garnish, optional)
- 1 pinch sea salt (each of, and freshly ground black pepper)
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