Prawn curry with tomatoes and herbs

This was a super easy meal to make. I prepared  most of it in advance, then just before we ate added the beans and prawns - both were frozen. I'm not a big fan of pre-prepared curry powder but this helped make it quick and easy.

Ingredients

1 tsp canola oil
1 medium onion, thinly sliced
2 clove(s) fresh garlic, crushed
2 tsp fresh ginger
1 whole fresh red chilli, deseeded, finely chopped
2 tsp curry powder
3 medium fresh tomato, coarsely chopped (I used 1 400g tin)
1 cup  chicken stock (250ml)
150g green beans, trimmed, sliced diagonally
450g prawns (500g peeled), tails intact
150g dry rice noodles, vermicelli
1⁄3 cup (s)fresh coriander, coarsely chopped
1⁄4 cup(s) fresh mint, coarsely chopped

Instructions

Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli and curry powder and cook for 30 seconds or until fragrant. Add tomatoes and cook for 3–4 minutes or until softened.
Add stock and bring to the boil. Reduce heat to medium. Add beans and prawns and cook for 5 minutes or until beans are tender and prawns are cooked through.
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 3–5 minutes or until softened. Drain.
Divide noodles among serving bowls and top with prawn curry. Serve sprinkled with coriander and mint.

5 points