Quick prawn curry noodles

Method

1. Heat 1 tbsp of the coconut oil in a large wok or frying pan over a high heat. Fry the carrots for 5 minutes until golden, tossing occasionally. Add the shredded cabbage and a big splash of boiling water, then cook for another 3-5 minutes until tender. Spoon into a bowl.
2. Turn down the heat to low, add the rest of the coconut oil and fry the onion and ginger for 5-7 minutes until soft. Add a splash of coconut milk and the curry paste, then increase the heat to high. Cook for 3 minutes, stirring, add the remaining coconut milk, fish sauce and veg from the bowl, then cook for a couple of minutes. Taste and season.
3. Meanwhile, cook the egg noodles in boiling water for 3-4 minutes until just tender. Drain and rinse thoroughly under warm running water, then set aside. Add the noodles and prawns to the curry and cook for 2-3 minutes until the prawns are pink and cooked through. Serve sprinkled with chopped coriander, with lime wedges on the side, if you like.