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.
Step 2
Season and stir, then cook on low for 2 hours.
Step 3
Add the sliced peppers to the slow cooker and cook for a further 30 minutes on low.
Step 4
Meanwhile, cook the noodles according to the packet instructions.
Step 5
Then drain and refresh under cold water.
Step 6
Then add the pak choi and noodles to the slow cooker and stir.
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.
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
+ Add all to shopping list
Per Serving
Calories
593kcal
Fat
28g
Carbs
50g
Protein
38g
Cancel
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.
Step 2
Season and stir, then cook on low for 2 hours.
Step 3
Add the sliced peppers to the slow cooker and cook for a further 30 minutes on low.
Step 4
Meanwhile, cook the noodles according to the packet instructions.
Step 5
Then drain and refresh under cold water.
Step 6
Then add the pak choi and noodles to the slow cooker and stir.
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.
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
+ Add all to shopping list
Per Serving
Calories
593kcal
Fat
28g
Carbs
50g
Protein
38g
Cancel
