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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.
This recipe is one of my ultimate getting dinner on the table quickly without worrying about if my family like it or not. It made it quick appearance on my Instagram feed where the photo received some love and inquiries for the recipe.
Here it is! It’s a 15 minute meal and I always use quick cooking ramen noodles because my kids adore them and they’re reasonably healthy. My favourite are these brown rice and millet noodles because they provide just a touch more nutrients to the meal (and are available at my local Costco).
I make a big batch of this recipe in a large wok. Any large skillet will do, but I always make sure it’s a high sided skillet to prevent any spillage (and as much splattering as I can, the less cleaning, the better!).
Our wok is very inexpensive and the only skillet-type cooking tool my husband had when I first met him. We still use the same one, it’s getting up there in age (over 15 years old now, which is pretty good for a pan isn’t it?). I’m refusing to upgrade until it’s kaput.
Is a red or green curry recipe spicier?
Red curry is milder than green, contrary to popular conception. In this red curry recipe, it is made even more mild by incorporating coconut milk into the recipe.
Most curry recipes, red or green, will vary depending upon the region of which one particular curry is made, with regions across Thailand making slightly different versions of red and green curry.
This red curry recipe is extremely mild, and yet packed with flavour. If I was to jump into the deep end and want to make my own red curry paste from scratch I’d lean towards this recipe here.
This recipe has a whopping 7 ingredients and comes together so quickly, it might become a staple. I always keep red curry paste in my cupboard so that I can lean on this recipe when I’m in a pinch.
We love it with ramen noodles (because: toddlers and noodles go together like nothing else), however this is equally as delicious with rice or even naan bread to soak up all that great curry sauce.
Not into the whole seafood scene? I know a number of kids who won’t touch it. Luckily mine don’t fall into that camp, but if they did, chicken (added at the start before the broccoli) is a great substitute, or even frozen peas added in for the last minute or two of cooking.
Pork could also work, however I don’t think it would taste quite as good as prawns, another fish, or chicken.
A few more ramen noodle recipes to get your noodle life right:
- “Instant” Miso Ramen with Poached Eggs
- Chicken Turmeric Noodle Bowl
- Crispy Sesame Duck Ramen
5 from 2 votes
Prawn and Broccoli Red Curry Recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
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
Author: Samantha
Ingredients
- 1tbsphigh heat vegetable oil, such as canola, avocado, or grapeseed
- 2mediumcrowns of broccoli, stems removed and reserved
- 3tbspred curry paste
- 114 oz. (331 ml) can coconut milk, light or regular
- 2cups(500 ml) vegetable broth
- 20-30medium-largeraw prawns, skin and tails removed
- 15oz.(420 gr) thin ramen noodles
Instructions
Fill a large pot with and prepare to cook ramen noodles as per package instructions. Drain well with cold water*.
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.
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.
Place noodles in bowls and top with prawn and broccoli curry.
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.
Enjoy! xo
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