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QUICK PRAWN AND JAZZ THAI CURRY

Serves 2-3

1 medium onion, peeled and thinly sliced
1 teaspoon oil
2 teaspoons freshly grated root ginger
2 teaspoons Thai green or red curry paste
400ml can coconut milk
200g (7oz) peeled raw prawns
1 Jazz apple, quartered, cored and sliced
200g pack ready to wok Thai ribbon noodles
60g (2oz) sugar snap peas, cut in half lengthways
Juice of 1 lime
1-2 tablespoons Thai fish sauce
Good handful fresh coriander
1 Thai red chilli, finely sliced, for garnish, optional

1 Soften the onion in the oil in a medium-sized saucepan for 4-5 minutes. Add the grated ginger and curry paste and cook a minute then mix in the coconut milk. Bring just to the boil.
2 Add the prawns and apple, then when the milk comes back to the boil, add the noodles and sugar snaps and cook for a minute or two.
3 Season to taste with the lime juice and fish sauce and stir in some coriander. Serve garnished with coriander leaves.