Prawn and Thai Red Curry Noodle Bowls

These flavour packed prawn and Thai red curry noodle bowls are a 15 minute one pan dinner that are a thousand times better than takeout. Crunchy vegetables and greens simmered in layers of spice and lime and creamy coconut. All made in one pan. You’ll never want takeout again!

Hey! Happy Wednesday! Okay. Let’s get straight to the point today. You have got to make these Thai red curry noodle bowls. Remember those completely effortless Thai curry pastes from yesterday? Well I used the red curry paste to make these noodle bowls. And they are so worth the effort of making your own curry paste.

Once you’ve got your curry paste made these Thai noodle bowls take about 15 minutes. Seriously. That’s faster than ordering takeout and definitely better than actually going out because you can sit on the sofa in your comfiest sweat pants!

How to Make Thai Red Curry Noodle Bowls Step By Step:

Because Thai curries are notoriously quick to make and often only require one pan, it’s really important to get your ingredients ready before hand so that you’re good to go. This noodle bowl only takes about 15 minutes and that includes soaking your rice noodles and cutting the vegetables.

Step 1 & 2– Prepare vegetables and soak noodles. If you want to use soba noodles or egg noodles that would be absolutely delicious too. Just cook according to the package instructions.

PS. You can totally just skip the noodles and serve it over rice with some of this miracle 5 minute naan bread!

Step 3 & 4– Get a large skillet ready. I love using this cast iron one. It’s got high sides but a large surface area which makes it perfect for Thai curries like this one.

To start this whole curry noodle bowl journey, we need to cook that curry paste over a medium heat for a few minutes. Doing this gets rid of any raw garlic and onion flavour that could happen if you skip this step. You friends/neighbours/loved ones will not want you to skip this step!

Once that’s cooked for a few minutes, add the coconut milk and watch the magic happen. As soon as the curry paste hits the hot pan your kitchen will smell amazing, but once you add that creamy coconut milk the whole curry sauce/soup becomes a sweet, kinda spicy mellow almost perfume-y liquid. And it’s so darn delicious!

And that’s pretty much it. This is the stage where you add your cut veggies. Give everything a taste and make sure it’s a happy mix of spice, creamy coconut, red curry paste heat and some bright lime juice. If you’re using the homemade curry paste from yesterday, then you probably won’t need to add much else. If you’re using a store bought you may need to add some more salt (use fish sauce or a dash of soy sauce) or some more heat depending on what you love.

Usually Thai curry vegetables are bok choi and peppers and zucchini. I’ve used the peppers and zucchini in this version, but I didn’t have and bok choi. But I did have some flower sprouts! If you’re going to use flower sprouts (and I recommend that you do, if you can find them) all you need to do is cut off the bottoms and separate the leaves.

I’ve had a lot of curries in my time, but nothing compares to making your own. You can dump your delivery boy now!

Prawn and Thai Red Curry Noodle Bowls

Debs

These flavour packed prawn and Thai red curry noodle bowls are a 15 minute one pan dinner that are a thousand times better than takeout. Crunchy vegetables and greens simmered in layers of spice and lime and creamy coconut. All made in one pan. You'll never want takeout again!

5 from 1 vote

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Dinner

Cuisine Asian, Thai

Servings 2 Servings

Calories 107 kcal

Ingredients

  

• 1/4 cup red Thai curry paste homemade or store bought
• 3 nests of rice noodles soaked
• 1 1/2 red peppers thinly sliced
• 1 small zucchini cut into batons
• 1 16 oz. tin full fat coconut milk
• 1 cup flower sprout leaves brussel sprout leaves or 2 bok choi
• 8 large prawns peeled and deveined
• Garnishes optional
• Extra flower sprout
• sliced red chillies
• chopped cilantro
• chopped peanuts or cashews
• lime wedges

Instructions

 

• Prepare all the vegetables first. Thai curries are a quick moving dish and we want to be ready. Place a large high sided skillet over a medium heat and cook the red curry paste for about 5 minutes. Add the coconut milk and whisk to combine.
• Add the peppers and zucchinis and cook for about 3 minutes, until the vegetables start to soften. Add the sprout leaves and the prawns and leave to cook for a further 3 minutes. Until the leaves are wilted and the prawns are cooked.
• Place in bowls with the noodles in the middle and garnish.