½lbraw prawns(*Will need to devein and clean (see below))
1cancoconut milk (lite or regular)(a good brand. I used lite coconut milk)
4ozbrown rice noodles(or rice)
2tablespoonred curry paste
½teaspoonkosher salt (more or less to taste)
¾cupfrozen or fresh spinach(optional)
Devein, clean and dry prawns with paper towel. Set aside Minced garlic and dice shallots. Set aside
Cook rice noodles according to instructions on packaging. Do not overcook. Cook for about 4 minutes, drain, and rinse with cold water to stop the cooking process. Set aside.
Over medium heat, add extra virgin olive oil to saute pan.
Add prawns to saute pan and cook until opaque and pink in color (about 3-4 minutes on both side)s. Do not over-crowd prawns. Cook prawns in batches if necessary. When done, place on a clean plate. Set aside.
In same saute pan, add a dash of extra virgin olive oil. Add garlic and shallots and saute until fragrant. Add coconut milk and let simmer. While coconut milk is simmering, add red curry paste. Using a whisk, whisk until smooth and creamy. Add salt and pepper to taste.
If adding a leafy green such as frozen spinach. Defrost spinach and remove any excess water with a paper towel. Add spinach to sauce until heated through.
Add prawns to red curry sauce. Add rice noodles. Toss until all ingredients are coasted in the red curry sauce.
Plate and ENJOY
**Please note: Nutritional values serve as a guide only as values may vary.Do not over-cook brown rice noodles (follow instructions on packaging)Do not over-cook the prawns only a few minutes on both sidesIf adding a leafy vegetables, all it to the sauce and let it wilt before adding the cooked prawns.