One Pot Thai Red Prawn Curry Noodles
These one pot Thai red prawn curry noodles are a quick, flavour-packed dinner made with juicy king prawns, Thai red curry paste, coconut milk and flat rice noodles. Sweet pineapple, green beans and red pepper add freshness and colour, while the noodles cook directly in the curry sauce for a lip-smackingly slurpy bowl of comfort. Ready in about 20 minutes and perfect for an easy weeknight dinner.
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Equipment
- Large sauté pan or wok
- Sharp knife
- Chopping board
- Wooden spoon or spatula
Ingredients
- 20 g fresh ginger
- 1 tbsp vegetable oil
- 2 sticks lemongrass
- 50 g Thai red curry paste
- 50 ml water
- 400 ml coconut milk
- 1 tsp salt
- 1 tsp palm sugar or brown sugar
- 1 tbsp fish sauce
- 180 g raw king prawns peeled
- 200 g green beans
- 1 red pepper
- 230 g pineapple chunks tinned, drained
- 100 g flat rice noodles about 2 nests
Instructions
- Peel and finely chop the ginger.
- Heat the vegetable oil in a large pan over medium heat. Add the ginger and cook for about a minute until fragrant.
- Bruise the lemongrass with the side of a knife and add it to the pan.
- Stir in the Thai red curry paste along with 50ml water. Cook for 1–2 minutes, stirring.
- Add the coconut milk, salt, palm sugar and fish sauce. Stir well, bring to a gentle simmer, then reduce the heat to low.
- Chop the green beans and red pepper into bite-sized pieces.
- Add the prawns, green beans, red pepper and pineapple chunks to the pan. Stir and simmer for about 2 minutes.
- Add the rice noodles, pressing them down so they are submerged in the curry sauce.
- Simmer for 3–4 minutes, stirring occasionally, until the noodles are tender and the prawns are cooked through.
- Remove the lemongrass before serving and enjoy immediately.
Nutrition Facts
One Pot Thai Red Prawn Curry Noodles
Amount per Serving
Calories
849
% Daily Value*
Fat
51
g
78
%
Saturated Fat
38
g
238
%
Trans Fat
0.05
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Cholesterol
113
mg
38
%
Sodium
2511
mg
109
%
Potassium
1120
mg
32
%
Carbohydrates
84
g
28
%
Fiber
7
g
29
%
Sugar
26
g
29
%
Protein
22
g
44
%
Vitamin A
6711
IU
134
%
Vitamin C
104
mg
126
%
Calcium
197
mg
20
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Don’t overcook the prawns - Prawns cook very quickly. Add them near the end and cook for just 2–3 minutes until pink and opaque.
- Adjust the spice level - If the curry is too spicy, add a little extra coconut milk. If you'd like more heat, stir in an extra spoonful of curry paste or a chopped chilli.
- If the curry becomes too thick - Rice noodles absorb liquid as they cook. If the sauce thickens too much, simply add a splash of hot water or coconut milk.
- Noodle alternatives - Flat rice noodles work best, but egg noodles or udon noodles can also be used.
