Curried Prawns With Singapore Noodles

• 2 tsp vegetable or peanut oil
• 1 None medium onion, halved, thinly sliced
• 2 tsp fresh ginger, finely grated
• 1 clove garlic, minced
• 1 tsp mild curry powder
• 1 None large tomato, finely chopped
• 1 (10 oz) can coconut milk
• 2/3 cups chicken stock
• 1 lb raw shrimp or prawns, peeled, deveined
• 3.5 oz green beans, trimmed, cut into 1 inch pieces on a bias
• 12 oz Singapore noodles
• 3 tbsp fresh cilantro, chopped
• None None lime wedges, to serve

1. Heat oil over medium heat, sweat onion, ginger and garlic for 2 mins. Add curry powder and cook for 30 seconds, or until fragrant. Add tomato, coconut milk and stock. Bring to a boil, reduce heat and simmer for 5 mins. Add shrimp and green beans and simmer for 8-10 mins, or until shrimp curl and change color. Add noodles and toss until warmed through. Remove from heat. Add cilantro and season. Serve with lime wedges.

vegetable, onion, ginger, clove garlic, curry powder, tomato, coconut milk, chicken stock, shrimp, green beans, noodles, fresh cilantro, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/21161 (may not work)