Thai Green Curry Noodles with Shrimp Balls | Asian Inspirations

Ingredients

• 450g large prawns, peeled and deveined
• 1 stalk spring onion, chopped
• 1 egg white
• 1 ½ tbsp cornflour
• ¾ tsp salt
• ¼ tsp white pepper
• 1 ½ tbsp Valcom Green Curry Paste
• Oil for frying
• 1 tbsp cooking oil
• 3 tbsp Valcom Green Curry Paste
• 1 stalk lemongrass, bruised
• 2 kaffir lime leaves
• 1L chicken stock
• 1 tbsp fish sauce
• 1 ½ tbsp lime juice
• 300ml coconut milk
• 100g baby corns (preferably fresh; if using canned, rinse well before cooking to remove briny taste)
• 100g snake beans, cut to 5cm batons
• 500g egg noodles
• Thai basil leaves
• Red chilli, julienned