This prawn curry stir fry recipe  is delicious but also very quick and easy to prepare. The fish sauce, noodles and coconut milk give a authentic Asian taste to the dish. It is very easy to scale up for larger numbers of people around your table or to customise the ingredients list according to what is in your fridge or cupboard.

This prawn curry stir fry only needs 13-15 minutes preparation time and a cooking time of 20 minutes. The quantities below are to serve two people.

Ingredients For Prawn Curry Stir Fry

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 choy, sliced and green tops reserved
100g mushrooms, sliced
1 tbsp. fish sauce
1 tsp soy sauce
1 tin coconut milk
200g fresh prawns from Walter Purkis & Sons
lime wedges to garnish

Cooking Method For Prawn Curry Stir Fry

First pre-cook the noodles in boiling water and set aside in a warm place.

You can use a food processor or hand blender to make the spice paste for the curry. Start by blitzing together the garlic, onion, red chilli, ginger and half the fresh coriander.  Add in a drop of oil or soy sauce if needed.

Heat the sesame oil in the wok. Fry the shallots or onion, peppers, pak choy and mushrooms over a high heat. Now add the spice paste and fry for a few minutes. Follow with the coconut cream, the fish sauce and soy sauce and stir.

Turn down the heat, add in the prawns and cook for a few minutes till the prawns are cooked through – you can see that they change colour to pink orange when done. You can substitute any type of prawns (fresh, large, small, shell on shell off etc.) just tweak the cooking time accordingly.

Stir through the noodles and the pak choy tops. Serve garnished with the rest of the fresh chopped coriander and a wedge of lime.

This Prawn Curry Stir Fry recipe comes from – give them a visit for more fishy recipes.