Thai prawn curry noodles recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 05 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 335 kCal 17%
Fat 16g 23%
  -  Saturates 12.5g 63%
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  • Spice up your mid-week with this deliciously fragrant Thai prawn curry noodles 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

    Method

    • Put the noodles into a bowl and pour over boiling water to cover. Leave for 4 minutes until they swell up and turn white.

    • Meanwhile, put the Thai curry paste into a pan with the coconut milk. Heat gently, stirring.

    • 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.

    Top tip for making Thai prawn curry noodles

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

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