Prep
5m
Cook
4h
Total
4h 5m
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The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
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.
500 g Frozen prawns
4 tbsp Thai red curry paste
1 400ml tin Coconut milk
3 Kaffir lime leaves
2 Dried red chillies
Step 2
Season and stir, then cook on low for 2 hours.
Sea salt
Freshly ground black pepper
Step 3
Add the sliced peppers to the slow cooker and cook for a further 30 minutes on low.
2 Red peppers
Step 4
Meanwhile, cook the noodles according to the packet instructions.
200 g Dried egg noodles
Step 5
Then drain and refresh under cold water.
Step 6
Then add the pak choi and noodles to the slow cooker and stir.
1 Pak choi
Step 7
And then cook for a further 30 minutes on low.
Step 8
Season again to taste and serve your slow cooked prawn noodles sprinkled with chopped fresh coriander leaves and pistachios.
1 handful Fresh coriander leaves
1 handful Pistachio nuts
For
4
M
I
500
g
Frozen prawns, or you can use fresh
4
tbsp
Thai red curry paste
1
400ml tin
Coconut milk
3
Kaffir lime leaves
2
Dried red chillies, leave out if you don’t like spice
Sea salt
Freshly ground black pepper
2
Red peppers, deseeded and thinly sliced
200
g
Dried egg noodles
1
Pak choi, quartered
To serve:
1
handful
Fresh coriander leaves, chopped
1
handful
Pistachio nuts, roughly chopped
Per Serving
Calories
593kcal
Fat
28g
Carbs
50g
Protein
38g
Only visible to you
Made it?
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Prep
5m
Cook
4h
Total
4h 5m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
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.
500 g Frozen prawns
4 tbsp Thai red curry paste
1 400ml tin Coconut milk
3 Kaffir lime leaves
2 Dried red chillies
Step 2
Season and stir, then cook on low for 2 hours.
Sea salt
Freshly ground black pepper
Step 3
Add the sliced peppers to the slow cooker and cook for a further 30 minutes on low.
2 Red peppers
Step 4
Meanwhile, cook the noodles according to the packet instructions.
200 g Dried egg noodles
Step 5
Then drain and refresh under cold water.
Step 6
Then add the pak choi and noodles to the slow cooker and stir.
1 Pak choi
Step 7
And then cook for a further 30 minutes on low.
Step 8
Season again to taste and serve your slow cooked prawn noodles sprinkled with chopped fresh coriander leaves and pistachios.
1 handful Fresh coriander leaves
1 handful Pistachio nuts
For
4
M
I
500
g
Frozen prawns, or you can use fresh
4
tbsp
Thai red curry paste
1
400ml tin
Coconut milk
3
Kaffir lime leaves
2
Dried red chillies, leave out if you don’t like spice
Sea salt
Freshly ground black pepper
2
Red peppers, deseeded and thinly sliced
200
g
Dried egg noodles
1
Pak choi, quartered
To serve:
1
handful
Fresh coriander leaves, chopped
1
handful
Pistachio nuts, roughly chopped
Per Serving
Calories
593kcal
Fat
28g
Carbs
50g
Protein
38g
Only visible to you
Made it?
Cancel
