15-Minute Creamy Thai Red Curry Prawn Noodles

By Diana Layton · 2026-09-30

Creamy, spicy and packed with prawns and colourful vegetables, this easy Thai-inspired noodle bowl comes together in just 15 minutes. The coconut curry broth is rich and silky with a little peanut butter, lime and chilli for the perfect balance of flavour.

Ingredients

• 250g raw peeled prawns
• 400ml full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp smooth peanut butter
• 500ml chicken broth
• 90g dry rice noodles
• 1 baby pak choi, roughly chopped
• 100g Tenderstem broccoli, chopped
• 1 red pepper, thinly sliced
• Juice of 1 lime
• Fresh coriander and chilli crisp, to serve

Method

1. Add the coconut milk, red curry paste and peanut butter to a large saucepan over medium-high heat. Stir until smooth and combined.
2. Pour in the chicken stock and bring to a gentle simmer.
3. Add the Tenderstem broccoli and red pepper and cook for 2–3 minutes.
4. Add the rice noodles and cook according to the packet instructions, stirring occasionally.
5. Add the prawns and pak choi for the final 2–3 minutes and cook until the prawns are pink and cooked through and the vegetables are just tender.
6. Stir through the lime juice.
7. Divide between two bowls and finish with fresh coriander and a drizzle of chilli oil.