There’s so much to love with this prawn red Thai curry recipe. You get such a powerful amount of flavour with a short ingredient list and minimal prep.
The prawn curry comes together in one pot, as we cook the noodles within the curry. So there’s minimal mess and the noodles are infused with the aromatics in this recipe. Less mess and more flavour, a win win.
I love the ease of cooked frozen prawns, you don’t have to worry about overcooking them (or undercooking them) as we can just throw them into the pot for the last couple of minutes of cook time. They’re a great lean source of protein with lots of flavour, so they’re a great addition to a red Thai curry.
This prawn curry had to be served with coconut milk. The rich creaminess is a key element to a thai curry. I use reduced fat to keep the calories down with a decent portion size, but you could definitely use full fat.
Use your favourite red Thai curry paste here for ease and also to keep the costs down.
For nutrients, colour and flavour.
The best herb to brighten up this prawn Thai curry. You could also use mint or thai basil.
I love the added crunch and flavour spring onion adds when finely chopped and used as a garnish at the end.
Most greens would go well in this curry, but I love the flavour and size of mange tout. You don’t have to do anything to prep this veg, so I love it for ease too.
Some could say this is a bit of a random carb pairing, but I think that with the egg noodles being cooked within the curry, means that we can infuse the noodles with all the aromatics from the curry which makes the best flavour.
Start by chopping the mixed peppers in slices.
Then add the peppers into a deep non-stick frying pan with coconut oil. Season with salt and fry for around 5 minutes.
Once the peppers start to soften, add the chilli flakes, garlic, red Thai paste, finely chopped coriander stalks and tomato puree into the pan and then fry for 3 minutes until fragrant.
Now add the coconut milk, fish stock, mange tout and noodles. Cover with a lid and simmer for 6 minutes.
Remove the lid and after stirring, pour the prawns into the pan and cover again with a lid, cooking for another two minutes.
Now the prawn Thai curry is ready to serve with a sprinkle of fresh coriander, spring onions and optional chilli flakes to serve.
Can I meal prep this recipe?
Yes absolutely! Just divide into 5 portions and refrigerate as soon as it’s cool enough to put in the fridge. Overtime, the noodles absorb quite a lot of the moisture of the curry, so you get a thicker/less liquidy curry (which I love).
If you want more liquid, you can cook and store the noodles separately, and then reheat them within the curry.
How do I reheat this curry?
You can either reheat the prawn thai curry in the microwave for two minutes on high or in a small saucepan on a medium heat until piping hot. Serve with coriander/spring onion and optional chilli flakes.
Can I freeze this recipe?
So the frozen prawns say on the packet that you can’t refreeze them. I have actually done this lots of times though and never had any issues. So this one is up to you!
I don’t like prawns – what can I use as a substitute?
Most white fish would be great in this recipe. For uncooked fish, slice a fillet into bite-sized pieces and add into the curry as soon as you add the liquids into the pot. For cooked/prepped fish, add to the pan for the last couple of minutes of cook time, just to heat through.
Is this recipe spicy?
Yes it has a little kick to it. If you prefer less heat, omit the added chili flakes and opt for a less spicy curry paste.
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