Quick prawn & mango curry with noodles

Name: Quick prawn & mango curry with noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp vegetable oil; 165 g pack extra large raw king prawns; 20 g pack fresh Thai basil, leaves; 2 tbsp Cooks' Ingredients Rendang Paste; 400 ml coconut milk; 200 g mango chunks (from a 280g pack); 4 salad onions, trimmed, then cut into 2cm lengths; ½ lemon, cut into 3 wedges; 275 g pack fresh rice noodles, to serve

This sweet and juicy coconut curry takes just minutes to make. We’ve added fine rice noodles, but you could also try it with warm flatbreads, roti or naan on the side.

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Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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1 tbsp vegetable oil
165g pack extra large raw king prawns
½ x 20g pack fresh Thai basil, leaves
2 tbsp Cooks' Ingredients Rendang Paste
400ml coconut milk
200g mango chunks (from a 280g pack)
4 salad onions, trimmed, then cut into 2cm lengths
½ lemon, cut into 3 wedges
275g pack fresh rice noodles, to serve

Heat the oil in a large frying pan, then stir fry the prawns and most of the basil for 1-2 minutes.
Stir in the rendang paste, coconut milk, mango and salad onions and bring to a simmer. Squeeze in a little lemon juice and season to taste.
Cook the noodles according to pack instructions, then add to 2 deep bowls.
Check the prawns are pink, opaque and cooked through, then ladle the curry over the noodles. Scatter over the remaining basil leaves and serve with lemon wedges.