Tiger Prawn Red Curry with Rice Noodles…..

By Simon  , , , , , , , , , ,   ,

March 26, 2018

Full of Thai flavours, so much nutrtion for your body! Takes a few minutes to make, give it a go!

  • Yields: 2


2-3 tbsp Red Curry Paste- See our recipe for our paste

1/2 tbsp Coconut oil

300 ml Coconut milk

200 ml Vegetable stock

1 Carrot, peeled and chopped into matchsticks

200 g Sugar Snap Peas, sliced

2 Spring onions,, trimmed, halved & sliced

1 tbsp Fish sauce

400 g Rice Noodles

400 g Cooked peeled tiger prawns

2 tbsp Fresh corriander leaf, ripped

1 Lime, rolled to awaken its juices, ready to serve

1 Handfull crushed peanuts, to serve


Heat your oil in a wok pan. Add fragrant aramatic red curry paste cooking for 30 ish seconds to release all the flavours. Add in your coconut milk & Veggie stock and bring to the rolling boil.

Add in your carrot, spring onion, susgarsnap peas and cook for another minute. Add fish sauce and season with some salt & pepper, throw in the prawns & noodles and leave to cook for 3 mins.

Serve straight to the table into bowls with crushed peanuts, ripped Coriander leaf and a squeeze of lime....... Delicious and oh so simple...

See our recipe to make your own delicious shower fragrant red Thai curry paste,, its so worth it and make plenty as it freezes perfectly for your next indonesian creative adventure........


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