Green curry prawns with coconut rice noodles

1 Toss prawns in Thai curry paste and set aside. Place evaporated milk in a large saucepan with 3 cups of water and set over medium heat. Bring to a gentle boil, stirring occasionally to stop milk from turning. Add flat rice noodles and cook for 5 minutes, or until soft. Drain noodles, reserving coconut cooking liquid.

2 Place frozen vegetables in a microwave-safe container with 2 tablespoons of water. Cover veges and microwave on high for 4-5 minutes, or until just tender.

3 Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Cook prawns, tossing, for 2-3 minutes, or until cooked through. Add coconut cooking liquid, reduce heat to low and simmer for 1 minute.

4 Toss veges through noodles and divide among 4 bowls. Top with prawns and sauce and serve.