Step 1

Start by adding the sliced peppers into a deep non-stick frying pan with 1 tbsp coconut oil. Season with salt and fry for around 5 minutes.

Step 2

Next, add the chilli flakes, garlic, red thai paste, finely chopped coriander stalks and tomato puree into the pan. Fry for 3 minutes until fragrant.

Step 3

Add the coconut milk, fish stock, mange tout and noodles. Cover with a lid and simmer for 6 minutes.

Step 4

After this time, remove the lid and stir everything in the pan. Pour the prawns into the pan and cover with a lid, cooking for another two minutes

Step 5

Serve a portion of the prawn thai curry with a sprinkle of fresh coriander, spring onions and optional chilli flakes/or optional sliced red chilli to serve.