Slow Cooker Prawn Noodles

Imagine coming home after a long day to the comforting aroma of a delicious Thai-inspired meal simmering away in your slow cooker. This recipe combines the rich and fragrant flavours of Thai red curry paste with the creamy smoothness of coconut milk. Creating a delightful blend that tantalizes your taste buds. The addition of kaffir lime leaves and dried red chillies infuses the dish with an authentic and zesty kick. While the tender prawns and crisp vegetables provide a satisfying and nutritious bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

start by putting the frozen or fresh prawns, Thai red curry paste, coconut milk, kaffir lime leaves and dried red chillies, if using, into your slow cooker. Season and stir, then cook on low for 2 hours. Add the sliced peppers to the slow cooker and cook for a further 30 minutes on low.

Step 2

Meanwhile, cook the noodles according to the packet instructions. Then drain and refresh under cold water.

Step 3

Then add the pak choi and noodles to the slow cooker and stir. And then cook for a further 30 minutes on low.

Step 4

Season again to taste and serve your slow cooked prawn noodles sprinkled with chopped fresh coriander leaves and pistachios.

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