Slow Cooker Red Thai Prawn Noodles
A warming noodle dish, simply spiced with red Thai curry paste and lime leaves, with plenty of cooling coconut milk. Perfect for an easy crowd-pleasing midweek dinner.
This is such a versatile dish – you can easily adjust it to your preferred flavours! Feel free to add whatever vegetables you have in the fridge. I love to use peppers in this dish, but you could also use sugar snap peas, broccoli, spinach or even asparagus – the list is endless. I use frozen prawns, but you could use fresh prawns, too.
|red Thai curry paste
|kaffir lime leaves
|dried red chillies (leave out if you don't like spice)
|red peppers, deseeded and thinly sliced
|dried egg noodles
|pak choi, quartered
|sea salt and freshly ground black pepper
|a handful of
|fresh coriander leaves, chopped
|a handful of
|pistachios, roughly chopped
You will need: a slow cooker.
COOK 4 hours on low
Put the prawns, red Thai curry paste, coconut milk, kaffir lime leaves and red chillies, if using, into your slow cooker. Season, stir, then cook on low for 2 hours.
Add the sliced peppers and cook for a further 30 minutes.
Meanwhile, cook the noodles according to the pack instructions, then drain, run them under cold water and set aside.
Add the pak choi and noodles to the slow cooker, stir, then cook for a final 30 minutes.
Season to taste and serve sprinkled with fresh coriander and pistachios.