Spicy seafood massaman noodle bowl
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This spicy seafood massaman noodle bowl is my go to when I want something impressive but don't have much time. The beauty of using a quality curry paste is that you skip all the fiddly spice grinding and get restaurant quality flavour in under thirty five minutes total. I love how the pak choi adds a wonderful boost of vitamins and antioxidants while staying super crisp, and the combination of prawns and seafood sticks gives you that wonderful ocean richness without breaking the bank. It's comfort food that feels a bit fancy, and honestly, it comes together so easily that I find myself making it at least twice a month.
Ella x
Ingredients
- 1 tbspwok oil
- 275 gramsthe spice tailor thai massaman curry
- 85 gramsfrozen chopped shallots
- 180 gramsdried wide rice noodles
- 300 mlsfish stock( fish stock (made with ½ a fish stock cube))
- 400 gramsessential small potatoes in water(drained, then halved)
- 235 gramsgreen pak choi(halved lengthways, thickly shredded)
- 150 gramsessential cooked king prawns
- 250 gramsessential seafood sticks(pulled into shreds)
- 3 tbsproasted peanuts(roughly chopped)
- 25 gramscoriander(small sprigs, (optional))
Detail level
Instructions
- 1
Heat the oil in a large wok over a medium heat. Tear in the chilli and add the other whole spices from the curry kit. Add the shallots and fry for 5 minutes, until golden.
- 2
Meanwhile, put the noodles into a large bowl, cover with just-boiled water, soak for 2 minutes, then drain. Cool under cold water, drain again and divide between 4 deep bowls.
- 3
Add the spice paste from the curry kit to the shallots, then mix and sizzle for 1 minute. Add the coconut milk pouch from the kit and the fish stock. Simmer, uncovered, for 8-10 minutes, adding the potatoes halfway through.
- 4
Stir in the white pak choi stalks, cover and simmer again for 2 minutes, then stir in the prawns, seafood sticks and pak choi leaves. Simmer for 2 minutes, until heated through. Ladle onto the noodles, give the bowls a little shimmy to bring the noodles up into the prawns and veg, then scatter with the peanuts and coriander to serve.
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