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Prawn and Broccoli Red Curry in a white bowl

Prawn and Broccoli Red Curry Recipe

Prawns and Broccoli in a coconut red curry sauce with ramen noodles is one of our favourite dinners. The red curry recipe is perfect for family meals, it comes together in about 15 minutes and is flavourful without being spicy. 

Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Samantha

Ingredients

  • 1 tbsp high heat vegetable oil, such as canola, avocado, or grapeseed
  • 2 medium crowns of broccoli, stems removed and reserved
  • 3 tbsp red curry paste
  • 1 14 oz. (331 ml) can coconut milk, light or regular
  • 2 cups (500 ml) vegetable broth
  • 20-30 medium-large raw prawns, skin and tails removed
  • 15 oz. (420 gr) thin ramen noodles

Instructions

  1. Fill a large pot with and prepare to cook ramen noodles as per package instructions. Drain well with cold water*.

  2. Meanwhile, heat vegetable oil in a large (high rimmed) skillet or wok over medium-high heat. Add broccoli pieces and cook for 3 minutes or until broccoli starts to brown. 

  3. Add red curry paste, coconut milk, and broth, stirring to breakdown paste. Bring to a boil and reduce heat. Add prawns and cook for 2 minutes longer. Remove from heat once broccoli is cooked, but still crisp and prawns are cooked through. 

  4. Place noodles in bowls and top with prawn and broccoli curry. 

  5. Top with optional garnishes: chopped cilantro, sesame seeds, or lime slices to juice overtop of curry. 

Recipe Notes

* to prevent my ramen noddles from sticking together I add 2 tsp of soy sauce** and 1 tsp of sesame oil and toss to combine with noodles. They don't clump on me with this method. 

** if you have any concerns surrounding sodium or serving soy to your kids, coconut aminos are a great alternative. They have up to 75% less sodium than regular soy sauce and my kids adore it.