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Categories:
vegetable oil onion fresh ginger garlic curry powder tomato coconut milk chicken stock shrimp green beans noodles Singapore fresh cilantro lime wedges
Viewed: 39 - Published at: 7 years agoIngredients
- 2 teaspoons vegetable oil
- 1 onion medium, halved, thinly sliced
- 2 teaspoons fresh ginger finely grated
- 1 clove garlic minced
- 1 teaspoon mild curry powder
- 1 large tomato finely chopped
- 10 ounces coconut milk
- 2/3 cup chicken stock
- 1 pound shrimp or prawns, peeled, deveined
- 3 1/2 ounces green beans trimmed, cut into 1 inch pieces on a bias
- 12 ounces noodles Singapore
- 3 tablespoons fresh cilantro chopped
- lime wedges to serve
Method
- Heat oil over medium heat, sweat onion, ginger and garlic for 2 mins. Add curry powder and cook for 30 seconds, or until fragrant. Add tomato, coconut milk and stock. Bring to a boil, reduce heat and simmer for 5 mins. Add shrimp and green beans and simmer for 8-10 mins, or until shrimp curl and change color. Add noodles and toss until warmed through. Remove from heat. Add cilantro and season. Serve with lime wedges.
