The BBC has updated its cookie policy. We use cookies to ensure that we give you the best experience on our website. This includes cookies from third party social media websites if you visit a page which contains embedded content from social media. Such third party cookies may track your use of the BBC website. We and our partners also use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the BBC website. However, you can change your cookie settings at any time.
You need JavaScript to view this clip.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
This fragrant Thai-style curry has lots of flavour packed into its homemade paste, sauce and noodles accompaniment.
For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week.
For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour.
Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving.
For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes.
Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice.
To serve, divide the noodles among four serving plates. Spoon over the prawn curry.
By Mary Berry
See more rice noodle recipes (80)
By Simon Rimmer
See more curry recipes (43)
Recipes from this episode