Coconut curry noodles with garlic butter prawns

1. Bring a large pot of salted water to a boil. Cook noodles according to package instructions until just al dente, then drain and set aside, tossing with a little oil to prevent sticking. 2. In a medium saucepan over medium heat, sauté the diced shallot in a splash of oil for 2 minutes until softened. Add the curry paste and cook for 1 minute until fragrant. 3. Pour in the coconut milk and fish sauce, stir to combine, and bring to a gentle simmer. Add sliced chilli and green peas, cooking for 5–6 minutes until the sauce thickens slightly. Season with salt and lime juice to taste. Keep warm on low heat. 4. Pat the prawns dry with paper towel and season generously with salt and black pepper. 5. Heat a large skillet over high heat until very hot. Add the butter and olive oil — it should foam immediately. Add the prawns in a single layer and cook undisturbed for 90 seconds until a golden crust forms on the base. 6. Add the minced garlic to the pan, toss the prawns and cook for a further 60–90 seconds until just cooked through and pink. Remove from heat and stir in the chopped parsley or coriander immediately. 7. Divide the noodles between two bowls. Ladle the coconut curry sauce generously over the noodles. Top with the garlic butter prawns and spoon over any pan juices. 8. Finish with extra fresh herbs, a squeeze of lime, and sliced chilli if desired. Serve immediately. Tip: For the best sear on prawns, make sure your pan is smoking hot before adding them and never overcrowd — cook in batches if needed. Overcrowding drops the pan temperature and steams them instead of searing, which is likely what caused any burning issues with the fond in the pan.