Ingredients
For the noodles
100g/3½oz rice noodles
1 tbsp olive oil
salt and freshly ground black pepper
For the curry
1 tbsp vegetable oil
1 clove garlic, finely chopped
1 fresh chilli, finely chopped
½ onion, finely chopped
1 tsp curry powder
100ml/3½fl oz double cream
5 king prawns, peeled, taisl left on
½ lime, juice only
1 tbsp chopped basil
1 tsp chopped coriander, to garnish
Method
1. Place the rice noodles in a large bowl and cover with boiling water. Leave for 5 minutes to cook, then drain and toss with the olive oil. Season with salt and freshly ground black pepper.
2. For the curry, heat the oil in a large frying pan. Add the garlic, chilli and onion and fry until softened.
3. Stir in the curry powder and fry for a further minute. Pour in the double cream and bring to a simmer.
4. Add the king prawns and cook for 5 minutes, then add the lime juice, the cooked noodles and the chopped basil and stir together.
5. Serve on a large warm plate and sprinkle with chopped coriander.
