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.
- 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
- Cook the egg noodles according to the package directions, drain and set aside while you make the curry.
- 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.
- 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.
- Stir in the dried herbs from the curry kit and the lime juice.
- 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.
- 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.
- 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