Thai prawn dumpling red curry
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 mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
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.
Devour!