Thai Prawn Curry with Noodles

A fragrant Thai-style prawn curry served over stir-fried rice noodles with a homemade red curry paste and fresh coriander.

Seafood Noodles Spicy Curry Prawns Thai

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

35.6g

per serving

142.4 g total

Fat

39g

per serving

155.8 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

CondimentsSauces

Thai variety

light

Fruits

piece

Lime

juice only, for curry

GrainsCereals

200

Rice Noodle

cooked

Liquids

400

Coconut Milk

NutsSeeds

2.5

Galangal

peeled and chopped

stem

Lemongrass

finely chopped

clove

Garlic

chopped

bunch

Coriander

roughly chopped

piece

Lime Leaf

roughly chopped

White Pepper

to taste

Peanut

roasted, salted, crushed

Coriander

fresh, chopped

OilsFats

Vegetable Oil

for prawn curry

Vegetable Oil

for noodles

Sesame Oil

toasted

Seafood

400

Tiger Prawn

peeled and de-veined

Vegetables

piece

Shallot

chopped

Ginger

peeled and chopped

piece

Red Chilli

dried, soaked in 75ml warm water

225

Water Chestnut

drained and chopped

piece

Spring Onion

finely sliced

piece

Thai Red Chilli

finely sliced

Method

Heat oil in a wok over high heat and stir-fry 50g of the paste for 2 minutes.

Heat oil in another wok and stir-fry chilli sauce, spring onions, and sliced chillies for 2 minutes.

Blend all red curry paste ingredients into a smooth paste using a food processor.

Add cooked noodles, peanuts, soy sauce, sesame oil, and coriander, stir-frying until hot.

Season noodles with lime juice and serve topped with the prawn curry.

Season with lime juice and garnish with coriander before serving.

Simmer the mixture for 10 minutes until thickened.

Add prawns, sugar, tamarind, water chestnuts, pepper, and coconut milk to the wok.