This is a fiery combination of seafood, bean sprouts and noodles stirred in a creamy coconut sauce. A laksa or Thai curry paste makes short work of a curry that supplies an authentic flavour without lots of preparation. Delicious!
You can use fresh or frozen prawns for this recipe. There's no need to thaw them if frozen; cook for 4 minutes at step 3.
Thai noodles with monkfish Heat a wok or frying pan with 1 tbsp sunflower oil. Add 1 1/2 tbsp Thai green curry paste and stir-fry for 2 minutes. Stir in 400ml coconut milk and 250ml vegetable stock, made with a stock cube. Bring to the boil and simmer for 5 minutes. Add 250g halved French beans and simmer for 5 minutes. Add 300g diced monkfish and simmer for 5 minutes or until cooked through. Taste and season. Meanwhile, cook 350g fresh Chinese or Thai egg noodles in boiling water for 1 minute, or according to the pack instructions. Drain and divide among four serving bowls. Ladle over the sauce and serve.