You'll always get more flavour from your curry if you make your own Thai green curry paste and is deliciously paired with these prawn dumplings and noodles.
Plus chilling
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- 2 tsp. vegetable oil
- 2 echalion shallots, thinly sliced into rings
- 1 batch homemade curry paste, see GH Tip, or 4tbsp bought Thai green curry paste
- 500 ml vegetable stock
- 160 ml tin coconut cream
- 300 g mixed stir-fry vegetables
- 150 g mixed/exotic mushrooms, torn if large
- 300 g ready-to-wok/fresh flat or udon noodles
- Juice 1 lime, plus wedges to serve
For the prawn dumplings
- 300 g raw, peeled, king prawns
- 1 Tbsp. cornflour
- 1 Tbsp. sweet chilli sauce
- 1 spring onion, finely chopped
- 2 fresh kaffir lime leaves (1 double leaf), central stalk removed
- 2 Tbsp. vegetable oil, plus extra to grease
- Step 1First make the prawn dumplings. Put the prawns, cornflour, sweet chilli sauce and ½tsp fine salt into a food processor and pulse to a rough paste. Add the spring onion and lime leaves and pulse briefly to combine. Chill for 30min to firm up.
- Step 2Lightly grease your hands and a plate. Use a tablespoon measure to scoop out portions of the prawn mixture and gently roll it all into balls. Place on the plate and chill until needed.
- Step 3For the curry, heat the oil in a large wok or pan (that has a lid) over low heat. Add shallots and cook for 3-4min, until softened. Add the curry paste (see GH Tip), fry for 30sec until aromatic, then stir in the stock and coconut cream. Add the vegetables, turn up the heat and bring to a gentle simmer. Cover and remove from heat.
- Step 4For the prawn dumplings, heat the oil in a frying pan over low-medium heat. Add the dumplings and fry for 3-4min, turning gently, until just pink and opaque. Add the mushrooms and fry for 3min, until tender.
- Step 5Stir noodles into the vegetable curry pan, gently separating them. Add the dumplings and mushrooms, return curry pan to medium heat and bubble for 5min until piping hot. Season with lime juice and salt, if needed, and serve in bowls with lime wedges for squeezing over.
GH Tip:
FOR THE CURRY PASTE
Roughly chop 1 trimmed lemongrass stalk, 2 trimmed spring onions, 2 deseeded green birdseye or finger chillies, 1 garlic clove, 3cm piece peeled fresh root ginger and 30g fresh coriander (including stalks). Put into the small bowl of a food processor with 4 shredded fresh kaffir lime leaves (2 double leaves), the finely grated zest of 1 lime, ½tbsp fish sauce, 1tbsp vegetable oil and a pinch of fine salt and whizz until smooth (scraping down the sides a couple of times). Use immediately or freeze for up to 3 months in an airtight container.
Per serving:
- Calories: 427
- Protein: 22g
- Total fat: 21g
- Saturates: 9g
- Carbs: 36g
- Total sugars: 9g
- Fibre: 5g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
