Thai Red Prawn Curry

Serves: 4
Preparation Time: 15
Cooking Time: 15


  • 1 x 250g packet dried rice stick noodles
  • 2 tbsp olive oil
  • 750g medium king prawns, peeled (tails intact), deveined
  • ¼ cup Thai red curry paste
  • 1 cup (250ml) Campbell’s Real Stock - Chicken
  • 270 ml coconut milk
  • 200g snake beans, cut into 5cm lengths
  • 200g cherry tomatoes, halved
  • 1 tbsp grated palm sugar (or brown sugar)
  • 2 tbsp 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. Set aside.

  2. Meanwhile, heat a wok or large fry pan over high heat. Add half the oil and swirl to coat. Cook prawns in batches for 1-2 minutes or until prawns turn pink. Transfer to a bowl. Cover with foil to keep warm.

  3. Add curry paste to wok, cook stirring for 2 minutes or until fragrant. Add Campbell’s Real Stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans, simmer for 3 minutes or until the beans are bright green and tender.

  4. Return prawns to the wok and add tomatoes. Simmer for 2-3 minutes or until heated through. Stir in sugar and fish sauce. Divide noodles between bowls. Spoon over curry and garnish with coriander.


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