Prawn curryPrawn curry

A tasty noodle curry which helps you use up vegetables and some leftover prawns.

Serves 4


  • 250g pack of Chinese egg noodles or wholemeal spaghetti
  • 1 tbsp Thai red curry paste
  • 1 cup of peeled pre-cooked prawns
  • 400ml tin of coconut milk
  • 1 sweet pepper (finely sliced)
  • 2 spring onions (finely sliced)
  • ¼ cabbage (shredded)
  • 2 carrots (finely sliced or ribbons)
  • 1 tbsp sunflower oil
  • 3 tbsp dark soy sauce
  • 1 clove garlic (finely chopped)
  • ½ tbsp grated ginger
  • 1 tsp flaked chilli or ½ tsp mild chilli powder


  1. Cook the noodles as per instructions on the pack. Drain and keep back ½ cup of the water.
  2. Heat the oil in a wok and stir-fry all of the fresh vegetables for about 3 minutes, add a drop of water if the vegetables start to burn. Cook for less if using leftovers.
  3. Add a tablespoon of Thai red curry paste to the stir fry followed by a cup of peeled pre-cooked prawns and a 400ml tin of coconut milk, cook for 3 min and serve with the noodles in deep bowls

Recipe by the Community Chef

See also