10-Minute Prawn Curry Noodles Recipe by Jessica Sepel

Spice up your weekly meal roster with these delicious, Asian-inspired curry noodles! You can whip these up in a flash for hungry bellies or for a quick and nutritious lunch option. We’ve packed in the cruciferous veggies and crunchy, antioxidant-rich capsicum alongside prawns – however you can swap out the prawns for tofu, or any protein of your choice! Garnish generously with chilli and tangy lime. Enjoy!

Recipe and images by Jessica Sepel, Founder of JS Health.

Ingredients (serves 3)

• 400ml (14.1oz) tin coconut milk 
• 2 tbsp red curry paste 
• 1 tbsp peanut butter 
• 2 cups (500ml) stock, we used chicken 
• 2 serves noodles, we used long-life wheat noodles 
• 1 bulb baby bok choy, chopped
• ½ bunch broccolini, chopped
• 1 red capsicum, in strips 
• 250g (8.8oz) prawns

To serve

• 2 spring onions, chopped 
• 1 tbsp chilli oil 
• 1 lime, juiced 
• Coriander leaves 

Method

1. Heat a large saucepan over a medium high heat. Add the coconut milk, red curry paste and peanut butter and whisk until smooth. 
2. Pour in the stock and whisk again. Bring to a gentle boil. Add in the remaining ingredients and stir gently so that everything is covered with liquid. 
3. Reduce the heat to a simmer and cover with a lid. Leave to simmer, covered, for 5 minutes. 
4. Remove from the heat and stir to separate the noodles. 
5. Divide between serving bowls and top with spring onions, lime juice, chilli oil and coriander leaves.