coriander or parsley leaves for garnish (optional)
lime wedges for garnish (optional)
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Method Prep:20min › Cook:25min › Ready in:45min
Peel and wash the sweet potato, and chop into cubes. The smaller the cubes the quicker time this takes to cook. Place the sweet potato into saucepan with the coconut milk and bring to the boil. Reduce the heat to simmer for ten minutes. Add the curry sauce and cook for a further five minutes.
While the sweet potato is cooking, put on the kettle and bring to the boil, ready for the noodles. Cook the noodles using the instructions on the packet. This can vary depending on which noodles you choose to use, and the thickness of the noodle. Once the noodles are cooked, and remain firm to the bite, drain then put them to one side and keep them warm.
Add fish sauce and lime juice to the sauce. The sweet potato and coconut mixture should have some thickness to it. If it looks too runny, leave on the stove over the heat to reduce down for a few minutes. Test the dish is cooked by stabbing a piece of sweet potato. If this is soft and not crunchy, then add the prawns, and cook for a further 2 to 3 minutes.
Place the noodles on a plate, then top with prawn, sweet potato and coconut curry sauce mix. Garnish with chopped peanuts, coriander and lime wedges, then serve.
Add sesame oil or your favourite soya sauce to the noodles for extra flavour. I have found this recipe can be adapted very easily. Different fish may be used, but just make sure the fish is cooked before serving. The prawns may be substituted for pieces of chopped cooked chicken. For a veggie dish, use tofu or paneer instead of prawns. Chilli sauce may also be added if you wish to give the dish some extra zing.