Quick Prawn Stir-fry with homemade curry paste

A quick and easy supper created specially for Seafood Week 2016 by Fish is the Dish.

Serves 2

  • 1 small pack whole wheat noodles
  • 1 small white onion
  • 1 medium red chilli
  • 1 thumb sized piece of ginger, peeled
  • 1 pack fresh coriander
  • 1tsp sesame oil
  • 2 banana shallots or 1 onion, finely sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 small pak choi, sliced and green tops reserved
  • 100g mushrooms, sliced
  • 1 tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tin coconut milk
  • 1 pack fresh prawns (180g approx) or 12 cooked langoustines
  • lime wedges to garnish

Top Tips

Don't worry about the long list of ingredients, this is really easy to make!



  1. Precook the noodles in boiling water and set aside.
  2. Blitz the garlic, onion, red chilli, ginger and half the fresh coriander together in a food processor or hand blender to make a spice paste. Add a drop of oil or soy sauce if needed.
  3. Heat the sesame oil in the wok.
  4. Fry the shallots or onion, peppers, pak choy and mushrooms over a high heat.
  5. Add the spice paste and fry for a few minutes, then add the coconut cream, the fish sauce and soy sauce and stir.
  6. Turn down the heat, add the prawns and cook for a few minutes till the prawns are cooked through.
  7. Stir through the noodles and the pak choi tops. Serve garnished with the rest of the fresh chopped coriander and a wedge of lime. If using langoustines just add them in to warm through for a couple of minutes instead of the prawns.

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