Prawn and Mango Curry Noodle Bowl

Ingredients

• 6 1/3 ounces king prawns Raw Jumbo, shrimp, de-veined
• 1 mango ripe, peeled and chopped into chunks
• 7/8 cup low fat coconut milk use regular if you like
• 1/2 lime
• 1 teaspoon fish sauce
• 2/3 pound vermicelli rice noodles cooked, usually gluten free, but best to check first
• 1/4 cucumber chopped
• 1 red chilli sliced, I use Fresno chillies, but any medium-heat chillies will do
• 1 bunch cilantro coriander -, chopped
• lime wedges
• 1 small onion peeled and chopped
• 1 red chilli medium, chopped
• 1 ginger x 2cm piece of, peeled and minced
• 2 cloves garlic peeled and minced
• 1 lemongrass stalk outer leaves discarded, inner part chopped finely, you can replace this with 1tsp of lemongrass paste
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 tablespoon olive oil

Nutrition

• Calories : 580 calories
• Carbohydrate : 117 grams
• Cholesterol : 65 milligrams
• Fat : 7 grams
• Fiber : 7 grams
• Protein : 15 grams
• SaturatedFat : 0.5 grams
• Sodium : 390 milligrams
• Sugar : 13 grams