Thai prawn curry with carrot noodles

On Thursday night we had a quick and easy kitchen supper which was too good to keep to ourselves. My apologies for the rather poor photograph, but we only realised that it was a ‘must post’ recipe when we were half way through eating it, so I couldn’t take a photo of the whole plate!

The noodle part was inspired by Nigella’s Rainbow Room salad. Carrots are not strictly on the low carb list but we only needed half a carrot each to make this work so I was comfortable with that. Courgettes would work just as well.


For the curry

  • 2 or 3 shallots
  • 2 cloves of garlic
  • half a thumb of ginger
  • half a red chilli
  • 1 tbsp turmeric paste or 2 tsp powder
  • 1 – 2 tsp red (or green) curry paste (to taste)
  • 1 tbsp coconut oil
  • 1 400g tin coconut milk
  • 1 red pepper
  • 300g broccoli florets
  • 400g king prawns – thoroughly thawed if previously frozen
  • Juice and zest of 1 lime

For the noodles

  • 1 or 2 carrots, depending on size
  • Handful of peanuts
  • Sesame oil
  • a spiralizer


  • Blitz the shallots, garlic and spices in your nutribullet or blender (or pestle and mortar) then gently fry in the coconut oil in the bottom of a heavy pan large enough to take the curry ingredients.
  • After about five minutes, add the tin of coconut milk and increase the heat until it is bubbling well. Leave it to cook for 15 minutes, or until the volume has reduced by roughly half.
  • Chop the red pepper and broccoli into bite-sized pieces and throw into the pan. Let them bubble for a couple of minutes then add the prawns.
  • While the prawns are heating through take your carrots and ‘spiralize’ (or julienne) them into noodles, toss with a handful of chopped peanuts and a glug of toasted sesame oil.
  • When the prawns are cooked add the lime zest and juice to the curry, stir and serve on top of the noodles.

Spicy, creamy and crunchy!

(I share my kitchen gadgets mainly because I’m keen to invest in things that help me cook more healthily more easily. I don’t get any commission! Investing in kitchen equipment seems expensive until you add up just how much you spend on disappointing and unhealthy meals in restaurants.)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s