Thai prawn curry and noodles recipe

(427 ratings)

Spice up your mid-week with this deliciously fragrant Thai broth packed with soft rice noodles and juicy prawns.

Thai prawn curry noodles
(Image credit: TI Media Limited)
  • healthy
Preparation Time5 mins
Cooking Time15 mins
Total Time20 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories326 Kcal16%
Sugar5.3 g6%
Fat17.0 g24%
Saturated Fat13.0 g65%
Salt1.88 gRow 4 - Cell 2
Protein11.3 g23%
Carbohydrates32.5 g13%
Salt1.88 gRow 7 - Cell 2

A gorgeous red curry in fragrant coconut milk that is so easy to make.

Cooking Thai dishes can be daunting as they have such an array of beautiful fragrant spices which work in a delicate balance. This Thai prawn curry and noodles, however, is so easy, you'll want to make it again and again. Even better, it's part of our low calorie meals collection, at only 326 calories per portion. It uses a pre-made red curry paste that combines red chilies, garlic, lemongrass, turmeric, and other spices. Get the best one you can as it's the flavour base of the dish, so it will make a difference.


  • 125g Thai rice noodles
  • 2tbsp Thai red curry paste
  • 2 x 400ml cans reduced-fat coconut milk
  • 200g large cooked prawns
  • 1 bunch spring onions, trimmed and chopped
  • 1 red pepper, deseeded, and sliced into strips
  • Finely grated zest and juice of 1 lime
  • Dash of fish sauce
  • Pinch of caster sugar
  • Coriander leaves, to garnish




  1. Put the noodles into a bowl and pour over boiling water to cover. Leave for 4 minutes until they swell up and turn white.
  2. Meanwhile, put the Thai curry paste into a pan with the coconut milk. Heat gently, stirring.
  3. Add the prawns, spring onions, red pepper, lime zest and juice, fish sauce and sugar. Warm through for a couple of minutes. Add the noodles and heat for a minute. Garnish with coriander leaves.

Top tips for making Thai prawn curry and noodles:

Thai red curry paste is slightly more fiery than green so if you prefer a milder taste swap them over. To add one of your five-a-day portions of fresh vegetables to this dish, toss in a couple of handfuls of sugar snap peas at the same time as the prawns.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.