Prawn and Noodle Thai Curry



1 large sweet potato in 1cm cubes

2 tbs olive oil

1 red onion diced

1 thumb sized piece of ginger peeled grated (optional)

100g frozen peas

50g snow peas

1 capsicum in 1cm cubes

4 fat garlic cloves crushed

2 tablespoons of chopped coriander stalks (optional)

4 to 6 tablespoons of Thai yellow or red curry paste

2 to 3 Kaffir lime Leaves fresh or dried

1 tablespoon caster sugar

2 tins of full-fat coconut milk

300mL of vegetable stock

1 tbs tamari sauce

200g rice noodles

Juice of 1 lime

12-15 shelled prawns  (or chicken pieces if prefer)


To serve (optional):

Fresh herbs, Thai basil, coriander, basil, mint

Spring onions sliced

Green chillies sliced

Lime wedges

Sesame seeds

Toasted peanuts roughly chopped



Pre heat the oven to 180°C.

Line a baking tray with baking paper and add the diced sweet potatoes and capsicum, season with salt and pepper and drizzle with 1 tbs of oil. Place in the preheated oven and cook for about 20 minutes until soft and slightly caramelised in places.


While veggies bake,  add the diced onion and 1 tbs  oil to a large casserole pan and sauté until soft and translucent. Add in the garlic and ginger and cook for a further minute or two on a low heat.

Add in the coriander stalks (if using) and kaffir lime leaves and stir to combine.

Add the curry paste -  3-6 tbs depending on how hot you like it. Stir to combine and cook for a minute or so until fragrant.

Pour in the coconut milk and vegetable stock and bring to a boil and reduce immediately. Add in the caster sugar, tamari sauce and juice of 1 lime. Allow to cook for 15 minutes on a low heat.

Taste your curry to check for seasoning, it may need a little salt, sugar, or lime.

Cook the rice noodles per packet instructions.

Heat a small pan with the oil. When the oil is hot add prawns and cook until starting to become less transparent, but not completely cooked through. Add to the curry/coconut mixture to continue to cook. 

When you are ready to serve add in the sweet potato, capsicum plus the frozen peas and cook for a further minute or two until cooked and heated through.

Divide the noodles between 4 bowls, top with ladles of curry and any fresh herbs or spring onions if using. Finish with sesame seeds and toasted peanuts and a wedge of lime.




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