Malaysian prawn curry

Make a vibrant Malaysian prawn curry in minutes with a few handy shortcuts.

• 1 x 200g pkt egg noodles
• 1 x 375ml can Malaysian curry sauce
• 1 x 270ml can light coconut milk
• 1 bunch broccolini, stalks removed and reserved, florets coarsely chopped
• 500g peeled green prawns
• 1 x 227g can bean sprouts, drained
• 1 long fresh red chilli, deseeded, thinly sliced lengthways
• 1/4 cup fresh coriander leaves

Energy kJ	Fat saturated 11.00g
Fat Total 21.00g	Carbohydrate sugars g
Carbohydrate Total 46.00g	Dietary Fibre 5.50g
Protein 42.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Cook the noodles in a large saucepan of salted boiling water following packet directions or until tender. Drain. Return to the pan and cover to keep warm.

2. Step 2

   Combine the curry sauce and coconut milk in a medium saucepan over medium-high heat. Cook, stirring, for 5-6 minutes or until heated through. Add the broccolini florets, prawns and bean sprouts, and cook for 3-4 minutes or until prawns are cooked through.

3. Step 3

   Divide the noodles among serving bowls and top with the prawn curry. Sprinkle with chilli and coriander, and serve immediately.

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