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Thai prawn stir fry

Thai prawn stir fry


Turn up the heat by serving this quick and spicy dish packed with plenty of crunch

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1600kj 380kcal
  • Fat
    Med 20%
  • Saturates
    High 41%
  • Sugar
    Low 20%
  • Salt
    High 20%

% of adult’s reference intake | Carbohydrates per serving : 42g


  • 50g red Thai curry paste
  • 1 tsp fresh ginger, grated
  • 100ml coconut milk
  • 100ml vegetable stock
  • tsp fish sauce
  • 175g pack sugar snap peas and baby corn
  • 1/2 red pepper, sliced
  • 150g pack Co-op cooked king prawns
  • 250g pack Co-op ready-cooked egg noodles
  • Serve with 1 lime cut into wedges


  1. Heat a large frying pan or wok
  2. Add the curry paste and ginger and stir fry for 2-3 mins
  3. Add the coconut milk, vegetable stock and fish sauce
  4. Slice the baby corn in half
  5. Reduce the sauce slightly, then stir in the corn, sugar snap peas and red pepper
  6. Simmer for 2 mins, then add the prawns and noodles
  7. Stir fry for 3-4 mins until the prawns and noodles are piping hot
  8. Serve with the lime wedges

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