Green Curry Prawns with Noodles

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This vibrant green prawn curry with noodles is a wonderful way to bring authentic Thai-inspired flavours into your home kitchen. The sauce begins with a fresh, aromatic paste of lemongrass, ginger, and garlic, creating a deep savoury base that is perfectly balanced by the creamy richness of unsweetened coconut milk. Using large prawns ensures a satisfying texture, making this a standout dish for anyone looking for a fresh and fragrant meal.

As a high-protein dinner option, this recipe is as nourishing as it is delicious. The use of dried rice noodles makes it naturally gluten-free if using a certified stock, providing a light yet comforting alternative to traditional wheat pasta. It is an ideal quick midweek meal for the family, but elegant enough to serve to guests with a simple garnish of fresh coriander sprigs.

Ingredients for Green Curry Prawns with Noodles

120g chopped shallots (about 4)
2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced
2 dentes de alho grandes, picados
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh coriander stems
1 to 2 tablespoons bottled Asian green curry paste
5 1/2 teaspoons sugar
3/4 colher de chá de sal
1/2 colher de chá de açafrão
60ml de água
60ml plus 2 tablespoons vegetable oil
1 (13- to 400g ) can unsweetened coconut milk (not low-fat)
Caldo de frango com baixo teor de sódio de 425ml (425ml)
350g dried flat 3/8-inch-wide rice noodles or 230g dried flat 1/8-inch-wide stir-fry rice noodles
2.5kg peeled and deveined large prawns (21 to 25 per lb)
2 to 3 teaspoons Asian fish sauce, or to taste
Accompaniment: fresh coriander sprigs

How to make Green Curry Prawns with Noodles

Purée shallots, lemongrass, garlic, ginger, and coriander stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.

Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 875ml , 8 to 10 minutes.

While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.

Add prawns to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle prawns and sauce over noodles.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.