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Slow Cooker Red Thai Prawn Noodles

by Clare Andrews from The Ultimate Slow Cooker Cookbook

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.

Introduction

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.

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Ingredients

500g frozen prawns
4 tbsp red Thai curry paste
3 kaffir lime leaves
2 dried red chillies (leave out if you don't like spice)
2 red peppers, deseeded and thinly sliced
200g dried egg noodles
1 pak choi, quartered
sea salt and freshly ground black pepper
To serve:
a handful of fresh coriander leaves, chopped
a handful of pistachios, roughly chopped

Essential kit

You will need: a slow cooker.

Method

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.

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