Quick and Easy Prawn Curry

This quick and easy prawn curry makes the most of a red Thai curry kit (not cheating!) and some extra ingredients to boost the flavour. Imagine it… plump juicy prawns smothered in red Thai curry sauce, with so. many. extra. veggies all served over an aggressive amount of noodles! This dinner is even date night worthy! And, all ingredients are from Aldi, so you know it’s going to be budget-friendly! But everything is still super simple and quick, making sure that you have a gorgeous flavour-packed dinner on the table in about 15 minutes!

Okay. We’ve all used a curry kit and thought “something seems like it’s missing”. And you’re usually always right. So with this curry kit, we’re adding in some honey, a good squeeze of lime juice and a tiny hit of soy sauce. And because we’re making this with tonnes of extra veggies we’re adding in some vegetable broth to turn this into a very saucy noodle heavy affair. But have no fear, I walk you through the whole thing with step by step photos below.

Prawn Curry
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Ingredients needed

1. prawns (the package for these prawns say to cook from frozen, but we’re peeling them, so go ahead and let them defrost overnight in the fridge or run the package under cold water for about 15 minutes until they’re defrosted and peelable.
2. sweetcorn- fresh, frozen or tinned is absolutely perfect here. whatever your budget allows and whatever is available.
3. courgette
4. red Thai curry kit
5. lime
6. honey
7. vegetable stock from a stock cube
8. egg noodles (if your Aldi has rice noodles, those will be perfect. If not you can use egg noodles like the recipe here)
9. basil
10. red onion
11. basil
12. Pantry items you already have- salt, pepper, olive oil

How to make prawn curry step by step

• First, boil the noodles and cook them according to the package directions and set aside.
• If you’re using fresh corn, then use a sharp knife to cut the kernels off of the cob. If using tinned, then drain the corn. Frozen corn can be added straight to the pan and doesn’t need to be defrosted first.
• Slice the courgette in half lengthways, then slice into half-moons. And slice the onion into thin half-moon slices. Set all this aside while you peel the prawns.
• To peel them, pull the heads off and peel the shell all the way down to the tail, leaving the tail intact.

• Heat your olive oil in a non-stick frying pan and once the oil is hot, saute the prawns on both sides. They’ll only take about 2 minutes per side. Once they’re done, remove them to a plate while you finish making the curry.
• Add the sliced onions into the frying pan and gently fry for about 3 minutes, until the onions are softened and starting to turn translucent. Add in the sliced courgette, sweet corn, coconut milk, curry paste and honey. Bring to a simmer and continue to cook until the courgette is tender.
• Stir in the dried herbs from the curry kit and the lime juice. This is where you decide if you want or need the soy sauce. I added in a tablespoon, but if you find that your curry has enough flavour for you, then you can skip this step.

• To serve, place the noodles in a bowl, ladle the curry over and place the shrimp on the top. Serve with fresh lime wedges and fresh basil leaves.

Variations

• The number one variation I know I’ll be asked about is if you can use already peeled prawns to make this curry! And the answer is absolutely! I just used these prawns because they’re always available in my local Aldi and I love that they still have the tail on, while most ready peeled versions, don’t have the tails. But, either way, use what you’ve got and do what you gotta do. Not everyone loves to peel prawns!
• You can also add in some chicken here. Any leftover rotisserie chicken or roast chicken would be perfect.
• Add in some spinach or bok choi if you fancy it.
• You could also make this using the Thai green curry kit and use the exact same method that I’ve listed out.

Storing, freezing and reheating

Okay. Here’s the deal. Cooked seafood does not store well and doesn’t reheat well and certainly doesn’t freeze well. So I would highly recommend if you think you’ll have leftovers, to eat all the prawns and store the noodles and curry sauce in an airtight container in the fridge.

So that’s it. You, some prawns, a curry kit with some “extras” and a giant bowl of saucy, punchy, noodles that are loaded with vegetables, so this almost feels like a salad. Almost!

And there you are. An (un)official noodle master!

More budget-friendly curry recipes

• Thai Red Curry Turkey Meatballs
• Thai Chicken Noodle Soup
• Red Lentil Dhal Curry

Quick and Easy Prawn Curry

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• Author: Deborah Thompson
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: serves 2 1x

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Description

This quick and easy prawn curry makes the most of a red Thai curry kit (not cheating!) and some extra ingredients to boost the flavour. Using ingredients from Aldi only, it’s a simple and budget friendly meal.

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Scale 1x2x3x

Ingredients

• 300g raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 x Red Thai curry kit
• 1 red onion, thinly sliced
• Egg noodles (or rice noodles) *See notes
• 2 tablespoons honey
• 1 lime, zest and juice
• 1 courgette, cut in half lengthways then sliced
• sweet corn (fresh, frozen, or tinned)
• 1/2 bunch basil
• 1 tablespoon soy sauce (optional) *see notes

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Instructions

1. Cook the egg noodles according to the package directions, drain and set aside while you make the curry.
2. In a non-stick skillet, heat 1 tablespoon of the olive oil and cook the shrimp for about 3 minutes per side, or until cooked through. Set aside in a small bowl or side plate.
3. Add the remaining tablespoon of olive oil to the non stick pan and gently sauté the onion until softened. Add in the sliced courgette, sweet corn, coconut milk, curry paste and honey. Bring to a simmer and continue to cook until the courgette is tender.
4. Stir in the dried herbs from the curry kit and the lime juice.
5. To serve, place the noodles in a bowl, ladle the curry over and place the shrimp on the top. Serve with fresh lime wedges and fresh basil leaves.

Notes

1. Note 1- Rice noodles are more “authentic” for a recipe like this, but my local Aldi only had egg noodles at the time. But if you shop elsewhere then you may be able to pick up rice noodles.
2. Note 2- I added a splash of soy sauce to bring even more depth of flavour to the curry, but if you don’t have any or think that your curry doesn’t need it, then, by all means, skip it.

• Category: noodles
• Method: Stovetop
• Cuisine: Asian

Keywords: Prawn curry, Asian, noodles, Aldi recipe, cheap meal ideas, easy dinners

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