- 250g MAGGI® Coconut Milk Powder
- 750ml water
- 1tbsp MAGGI® Chicken Liquid Concentrated Fonds
- 500ml boiling water
- 25ml sunflower oil
- 100g Thai red curry paste
- 500g fine egg noodles, cooked
- 300g king prawns, peeled
- 230g pak choi or bok choi, sliced
- 100g beansprouts
- 25g red chillies, sliced
- 300g chicken, cooked and shredded
Prawn and Coconut Curry
Ingredients
Method
1. Make the coconut milk by whisking the coconut milk powder into the warm water. Prepare the chicken stock by diluting the chicken fonds in the boiling water. Set both aside.
2. Heat the oil in a large wok and stir fry the curry paste for 1 minute or until fragrant. Pour in the coconut milk and chicken stock.
3. Bring to the boil then drop in the noodles and prawns. Reduce the heat and simmer for 4-5 minutes or until the prawns are cooked through.
4. Add the pak choi or bok choi, beansprouts, chillies, and chicken. Reheat until piping hot then ladle into bowls to serve.
Chef’s Tip: Instead of using cooked chicken, try marinating raw chicken over night with some of the Maggi Asian Fonds, then pan fry and shred.
Serving Suggestion: Garnish with a small handful of coriander leaves, sliced spring onion and finely sliced chillies.
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