Lovely pink prawn dumplings and fresh green courgette noodles served in a creamy, spicy satay red curry broth. This is a colourful and exotic wonder sure to impress! — yet simple to make.
Prep time 20 minutes
Cook time 15 minutes
For the curry-
12 pre-made prawn dumplings (We love United Food Co)
1 tbsp liquid coconut oil (We love Olivado)
1 onion – thinly sliced
1 tbsp sliced fresh ginger
1 tbsp chopped fresh garlic
3 tbsp red curry paste
1 tbsp smooth peanut butter (we love Chantal Organics)
1 can (400g) coconut milk (we love Chantal Organics)
1 cup chicken stock (we love Simon Gault)
¼ cup sliced bamboo shoots, canned
2 tsp raw sugar (we love Chantal Organics)
3 large courgettes – spiralised into noodles
We used a Le Creuset heavy based pot to make our curry
- In a large pot over a medium heat, fry off the off the onion, ginger and garlic in coconut oil until soft and translucent. Add the red curry paste and peanut butter and fry off for a further minute.
- Add the coconut cream and stock to the pot, bring to the boil and then turn down to a gentle simmer. Taste and add sugar if necessary.
- Add the prawn dumplings and bamboo shoots and simmer for 5 minutes.
- Divide the courgette noodles between bowls and pour over the satay curry. Top with dumplings, coriander, chives, spring onion and lemon.