Prep Time 5 minutes
Cooking time 10 minutes
200g rice noodles
10-15 prawns depending on size
6 spring onions or chives, torn into 3cm pieces
a pinch of palm sugar
4 teaspoons fish sauce
1/2 cup bean sprouts
2 cloves garlic, finely chopped
2 teaspoons tamarind paste
1 tabelspoom pickled white radish/cabbage, finely chopped
1 tablespoon ground peanut, cashew nuts, or hazelnuts
1/2 teaspoon ground dried red chilli powder
First, soak the noodles for 5 mintues and then drain.
Melt the coconut oil and add the garlic cooking until you can smell it. Fry the prawns, bean sprouts and chives/onions until the prawns are pink. Then add and egg and rapidly stir and flip the mixture repeatedly until the egg has dried.
Add the noodles and season with the tamarind, fish sauce, palm sugar, and pickled cabbage/radish. Keep frying and stirring. You can add the nuts and chilli here or use to season when you eat it.
Once the noodles are translucent, serve by making a mound of the noodles and adding the prawns on top.
Click here to watch the Video How To for this recipe
Prep time: 15 mins
Cooking time: 35-40 mins
Serves: 2 plus a second serving
2 tablespoon coconut oil
2 garlic cloves finely chopped
3 spring onions chopped
1 onion peeled and chopped
1 diced size cube of fresh ginger peeled and finely chopped
½ – 1 scotch bonnet chilli finely chopped
1 tablespoon of fresh thyme de-stalked and roughly chopped
6 new potatoes sliced
2 carrots chopped
4 skinless chicken breasts or 6 thighs diced
2 tablespoon medium or hot curry powder
½ teaspoon all spice
1-2 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper
1-2 cups of water
Large handful of spinach
Handful of fresh coriander
Heat the coconut oil in a large saucepan on a medium heat before adding the garlic, spring onions, onion, ginger, chili, fresh thyme, potatoes and carrots and stir through. Sauté for 3-4 minutes until the onions and other vegetables start to soften. Add the chicken and sauté for another 2-3 minutes until the chicken starts to brown, add the curry powder, all spice, salt and pepper and stir through coating all the ingredients in the spices.
Now begin to add the water, its important you do this gradually otherwise to keep the sauce a thick consistency. Start with 1 cup and then add a little more if you need to. Bring to a simmer and cook for 30 minutes.
Add the spinach and coriander (save a little for topping) and stir through until the spinach has wilted. Season to taste if required and serve either on it’s own or with rice or cauliflower rice. Top with the remaining coriander.