This Thai prawn curry and noodles, is quick, easy and low calories. The recipe serves four and takes 20 minutes to make from start to finish.
Low calorie meals don’t have to compromise on flavour or satisfaction and this recipe proves just that. This recipe uses just 10 ingredients that have been specially picked to deliver the most flavour. Using reduced-fat coconut milk keeps the calories low but still provides the signature creamy taste.
Ingredients
- 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
WEIGHT CONVERTER
Method
- Put the noodles into a bowl and pour over boiling water to cover. Leave for 4 minutes until they swell up and turn white.
- Meanwhile, put the Thai curry paste into a pan with the coconut milk. Heat gently, stirring.
- 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
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.
What can I use instead of prawns?
Leave the prawns out and boost the veg content or swap for some shredded chicken or tofu if you like.
How do you not overcook prawns in curry?
This recipe uses cooked prawns and there is minimal cooking, you are simply reheating in the hot curry sauce. When cooking raw prawns, don’t heat them for too long and look for the signs they are cooked.
This includes curling and turning a bright pink colour. Remember that prawns will continue to cook in the hot liquid or sauce even when the pan isn’t on the heat.
Which is hotter Thai red or green curry?
Both red and green curry paste contain chillies. However, red Thai paste is made using around 20 dried red chillies which gives it a spicier edge. Green Thai curry paste has fresh green chillies as well as coriander, lime leaves and peel which gives it’s signature colour.
“The flavour and spiciness of Thai red curry paste will vary depending on the brand you buy. I always recommend being cautious the first time you try a new brand and adjust the quantity depending on your taste.”
In step one of this recipe you need to cover the noodles with some boiling water. If you’ve been thinking of upgrading your kettle, read food editor Jessica Dady’s KitchenAid Artisan 1.5L Kettle review.
These low calorie lunch ideas are great if you’re working from home and need some inspiration. For more dinner ideas check out this king prawn stir fry or our prawn curry. You might also like to try Wagamama’s katsu curry recipe.
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