Thai Red Curry Prawn with Rice Noodles

Who doesn't love a Thai curry?  My favorite is Thai Red Curry Pot Rice, its  delicious.  This recipe is somewhat similar but a quick version minus all the extra trimmings.  This simple noodle dish can be on the table in minutes and is delicious, with creamy texture!

200 Grams Dried Rice-stick or Glass noodles
2 Tablespoons Oil
1 Cup Prawns - peeled,  de veined
3 Tablespoons Thai Red curry paste
1 Cup Fish stock  
( see notes)
A Tin of Coconut milk
100 Grams  Beans, cut into 5 cm lengths
200 Grams  Cherry tomatoes - halved ( see notes)
1 Tablespoon Palm sugar
2 Tablespoons Fish sauce
1 Tablespoon Lime juice

2 Tablespoons Coriander leaves - chopped
1 Teaspoon Cornflour mixed in 2 Tablespoons fish stock
Salt to taste

Place noodles in a large, heat proof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.

Add a 1/2 teaspoon of salt to the prawns and keep aside.

Heat a wok over high flame. Add the oil. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm. 

In the same wok, add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.  

Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice and cornflour mix.  Stir till the gravy is lightly thick. Taste and then add salt if necessary.  Divide noodles between bowls. Spoon over curry. Top with coriander.  Enjoy.

The next day I had the gravy that was remaining with hard crusted bread, that too tasted divine.

My Notes:

Used the tomatoes available here and chopped  them in big pieces.
Used fine rice glass noodles.

Adjust the curry paste according to your taste or add a chopped red chilly for more spice.

To Make the Fish Stock:  

All the heads and the outer covering of the prawns,  washed them well then added 1.1/2 cup of water and boiled it for 10 minutes.  This was used to make the gravy.

Labels : Fish, Prawns, Rice Noodles, Red Curry Paste, Thailand, Asian Cuisine, Blogging Marathon

This is Day 3 of the Marathon theme Combos from Countries.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Very good combination....good one

  2. I like the way you have plated the dish, looks really rustic. Super, beautiful colors.

  3. Love the combo bowl. Nice presentation and pictures are tempting me to grab the bowl from my laptop screen.

  4. Nice presentation looks so inviting...

  5. This is one of my fav combo.. (Veggie version though ;-) )

  6. My god, give me that bowl, i can happily finish that bowl of irresistible prawn curry with noodles, droolworthy dish.

  7. A very flavorful combo Sneha.Beautifully presented...

  8. Nice presentation and yummy dish

  9. What a colorful and delicious looking dish.

  10. Delicious. The flavours here are amazing. Wish I could eat them off the screen.

  11. Love the whole platter and dish so inviting..

  12. that;s a great plate of food - wont mind having that for my dinner!~