Thai Red Prawn Curry

Serves: 4
Preparation Time: 10
Cooking Time: 20


  • 250 g rice stick noodles
  • 2 tbs olive oil
  • 750 g green prawns, tail on
  • ¼ cup red curry paste
  • 1 cup (250 ml) Campbell’s Real Stock – Chicken
  • 270 ml coconut milk
  • 200 g green beans, cut into 5 cm lengths
  • 200 g cherry tomatoes, halved
  • 1 tbs white sugar
  • 2 tbs fish sauce
  • 1/3 cup coriander leaves for garnish


  1. Place rice stick noodles in a large heatproof bowl.  Cover with boiling water and stand for 8-10 minutes or until softened.
  2. Meanwhile heat a wok or large frypan over high heat. Add half the oil and cook the prawns in batches until prawns turn pink.  Transfer to a bowl.
  3. Add curry paste to the wok, cook stirring for 1 minute, add Campbell’s Real Stock – Chicken, coconut milk, sugar and fish sauce. Bring to the boil, return prawns add drained noodles, beans and tomatoes. Simmer for 2-3 mins. Serve with coriander.

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