Photo of Thai prawn curry with noodles by WW

Thai prawn curry with noodles

Points® value
Total Time
20 min
5 min
15 min
A fakeaway favourite with all the fragrant and fiery flavours of a Thai green curry. Serve it with noodles, for a change from the usual rice.


Sainsbury's Thai Green Curry Paste

100 g

Reduced fat coconut milk, tinned (7.7% Fat)

200 ml

Vegetable stock cube

1 cube(s), to make 450ml stock

Green Beans

150 g, trimmed and halved

Broccoli, raw

150 g, tenderstem, halved

Sugar Snap Peas

150 g, halved

Pak Choi

200 g, 2 small pak choi, halved

King Prawns, Raw

300 g

Lime Juice, Fresh

1 tablespoon(s)

Rice Noodles, dry

150 g

Chilli, green or red

1 individual, red, finely sliced

Coriander, fresh

1 tablespoon(s)


1 medium, cut into wedges, to serve


  1. Put the curry paste in a large pan and cook over a medium heat for 2 minutes, stirring occasionally, then add the coconut milk and stock and gently simmer for 5 minutes.
  2. Add the beans and cook for 2 minutes, then add the broccoli, and cook for 4 minutes. Turn the heat off and stir in the sugar snaps, pak choi and prawns. Allow the prawns to cook in the residual heat for 2 minutes, then stir in the lime juice.
  3. Meanwhile, cook the noodles according to pack instructions, then drain and toss with a squeeze of lime. Serve the curry with the noodles in the same bowl and top generously with chilli, coriander leaves and extra lime wedges to squeeze over.