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Thai prawn curry noodles

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Thai prawn curry noodles
Thai prawn curry noodles
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Spice up your mid-week with this deliciously fragrant broth packed with soft rice noodles and juicy prawns. Using a handy jar of curry paste, zesty lime, rich fish sauce and creamy coconut milk you can achieve an authentic taste in minutes with this recipe. Delicious as a filling lunch or healthy dinner.

Ingredients

  • 125gThai rice noodles
  • 2tbsp Thai red curry paste
  • 2 x 400ml cans reduced-fat coconut milk
  • 200g large cooked prawns
  • 1 bunch spring onions, trimmed and chopped
  • 1 red pepper, deseeded, and sliced into strips
  • Finely grated zest and juice of 1 lime
  • Dash of fish sauce
  • Pinch of caster sugar
  • Coriander leaves, to garnish

If you like a milder curry then you could try swapping the red curry paste for green.

Method

  1. Put the noodles into a bowl and pour over boiling water to cover. Leave for 4 minutes until they swell up and turn white.
  2. Meanwhile, put the Thai curry paste into a pan with the coconut milk. Heat gently, stirring.
  3. Add the prawns, spring onions, red pepper, lime zest and juice, fish sauce and sugar. Warm through for a couple of minutes. Add the noodles and heat for a minute. Garnish with coriander leaves.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 335(kcal)
  • Fat 16.0g
  • Saturates 12.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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