Prawn and Mango Curry Noodle Bowl
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (3)

Prawn and Mango Curry Noodle Bowl

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 30%
CARBS 59G50% OF CAL
7G FIBER29G OTHER22G TOTAL SUGAR
FAT 22G42% OF CAL
15G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant and spicy curry noodle bowl with shrimp, mango, coconut milk, and fresh herbs over rice noodles. Fresh, bright, and aromatic with a natural heat.

mainthaibowlcurryshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 3
  • 180 g (6.5 oz) raw jumbo king prawns ((shrimp), de-veined)
  • 1 ripe mango (peeled and chopped into chunks)
  • 200 ml (3/4 cups + 2 tbsp) low-fat coconut milk ((use regular if you like))
  • juice of half a lime
  • 1 tsp fish sauce
  • 300 g (10.5 oz) cooked vermicelli rice noodles ((usually gluten-free, but best to check first))
  • ¼ cucumber (diced)
  • 1 red chilli (sliced (I use Fresno chillies, but any medium-heat chillies will do))
  • small bunch coriander (cilantro, chopped)
  • lime wedges
  • 1 small onion (peeled and chopped)
  • 1 medium red chilli (chopped)
  • 1 x 2cm piece of ginger (peeled and minced)
  • 2 cloves garlic (peeled and minced)
  • 1 lemongrass stalk (outer leaves discarded, inner part chopped finely (you can replace this with 1tsp of lemongrass paste))
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 tbsp olive oil
PREP
15M
SODIUM
460MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.