Curried prawns in coconut kelp noodles

Vanessa Lewis

Prawns are such a handy ingredient to have on hand, keep a bag in the freezer and you’ve always got a meal in the making. Kelp noodles are gluten-free, low in calories, carbohydrates and fat-free. Dare I say it – grab yourself some prawns and give these a go.

Have enough coconut threads and fresh coriander to garnish with.

Ingredients

1 Tbsp	Cocovo oil, (or coconut oil)
1	Onion, finely diced
3	Garlic cloves (Main)
1 tsp	Cracked black pepper
50 g	Peeled ginger, grated (Main)
1 Tbsp	Kaffir lime
1 Tbsp	Indian seasoning
1 can	Coconut milk, (400ml), unsweetened (Main)
1 Tbsp	Fish sauce
250 g	Kelp noodles (Main)
500 g	Prawn cutlets (Main)

Directions

1. Sauté onion and garlic until soft about 3 minutes then add black pepper, ginger and torn kafir lime leaf and sauté until fragrant for about 1 minute.
2. Then add the coconut milk, Indian seasoning and fish sauce.
3. Add the prawns and simmer for 5 minutes.
4. Next add the noodles.
5. Divide among four bowls and garnish with coconut and fresh coriander.