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Photo of Prawn curry with tomatoes and herbs by WW

Prawn curry with tomatoes and herbs

Total Time
35 min
15 min
20 min
No need to call everyone to the table for this dish. Enticed by the aromatic spices they’ll be seated before you start to fill up the bowls.


Canola oil

1 tsp


1 medium, thinly sliced


2 clove(s), crushed

Fresh ginger

2 tsp

Fresh red chilli

1 whole, deseeded, finely chopped

Curry powder

2 tsp


3 medium, coarsely chopped

Chicken stock

1 cup(s), (250ml)

Green string beans

150 g, trimmed, sliced diagonally

Raw peeled prawns

500 g

Dry rice noodles

150 g, vermicelli

Fresh coriander

cup(s), coarsely chopped

Fresh mint

¼ cup(s), coarsely chopped


  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli and curry powder and cook for 30 seconds or until fragrant. Add tomatoes and cook for 3–4 minutes or until softened.
  2. Add stock and bring to the boil. Reduce heat to medium. Add beans and prawns and cook for 5 minutes or until beans are tender and prawns are cooked through.
  3. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 3–5 minutes or until softened. Drain.
  4. Divide noodles among serving bowls and top with prawn curry. Serve sprinkled with coriander and mint.


TIP: To devein green (raw) prawns, use a small, sharp knife to cut a shallow slit along the back. Use the knife tip to locate the black (or sometimes clear) vein, then pull it out.