Quick prawn curry noodles

Quick prawn curry noodles
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Our super speedy recipe for prawn curry noodles is full of flavour and super easy to make – perfect for a midweek meal.

Nutrition: per serving

Calories
448kcals
Fat
10.8g(5.3g saturated)
Protein
21.1g
Carbohydrates
60.7g(18.4g sugars)
Fibre
12.1g
Salt
2.9g
Calories
448kcals
Fat
10.8g(5.3g saturated)
Protein
21.1g
Carbohydrates
60.7g(18.4g sugars)
Fibre
12.1g
Salt
2.9g

Ingredients

  • 2 tbsp coconut oil or sunflower oil
  • 2 large carrots, cut into long, thin batons
  • ½ savoy cabbage, shredded
  • 1 large onion, finely chopped
  • Thumb-size piece fresh ginger, finely chopped
  • 400g tin coconut milk
  • 50g red Thai curry paste
  • 1 tbsp fish sauce, plus extra to taste
  • 240g dried egg noodles (we like Blue Dragon)
  • 200g sustainable raw prawns, peeled

To serve (optional)

  • Large bunch fresh coriander
  • Lime wedges

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.

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