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Dinner recipe

Coconut Prawn Rice Noodles with Green Beans and Lime

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Rice noodles with prawns, green beans and pepper in a light coconut curry sauce, finished with lime.

Start planningStart cookingIngredients
55 min515 kcal4 base servingsDinnerSeafoodGluten FreeQuickFamily Friendly
ContainsShellfish, Fish, Gluten, Peanuts, Soya
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: king prawns, rice noodles, coconut milk, green beans

Dietary fit: Pescatarian, Gluten-free, Dairy-free

Serving tip: Use fresh chilled prawns or thaw fully in the fridge following the packet before cooking; thawing is not included in the stated meal time. Cool cooked portions promptly and refrigerate at 0–5°C, ideally within 1hour for rice or rice noodles and within 1–2hours otherwise. Use within 24hours or an earlier product limit and reheat once only until steaming hot throughout; follow any packet restriction.

Coconut Prawn Rice Noodles with Green Beans and Lime plated and ready to serve.

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Ingredients

What you need

  • 400g raw king prawns
  • 300g rice noodles
  • 1 × 400 ml tin light coconut milk
  • 250g green beans
  • 150g red pepper
  • 100g spinach
  • 60g spring onions
  • 1 lime
  • 2 cloves garlic
  • 25g ginger
  • 30ml Thai red curry paste
  • 15ml vegetable oil
  • 1/2 tsp black pepper
  • 4650ml water

You'll also need

30cm 5l deep saute pan, 5l saucepan reused for beans and noodles, 3l bowl for cold noodle rinse, colander, scales, measuring jug, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Coconut Prawn Rice Noodles with Green Beans and Lime cooking step 1: Prepare the noodles and vegetables.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and per-batch times fixed; allow extra elapsed time. Use fully thawed raw prawns, pat dry and keep chilled until cooking. Trim and halve beans, cut pepper into 5mm strips and slice spring onions, separating whites and greens. Crush garlic and grate fresh ginger. Wash spinach. Measure 30ml lime juice.

  2. Coconut Prawn Rice Noodles with Green Beans and Lime cooking step 2: Soak the rice noodles.
    Step 2

    Cook the beans

    Bring 1000ml water to the boil in the 5l saucepan, add all beans and boil 4 minutes or follow the packet, until tender with a little bite. Drain and discard water.

    4 min
  3. Coconut Prawn Rice Noodles with Green Beans and Lime cooking step 3: Start the coconut curry base.
    Step 3

    Make coconut sauce

    Heat all 15ml vegetable oil in the 30cm 5l pan over medium heat. Cook all pepper and spring onion whites 5–6 minutes until softened. Add all garlic, ginger and curry paste and stir 2 minutes. Pour in all light coconut milk, 150ml water and all black pepper. Simmer gently 5 minutes.

    13 min
  4. Coconut Prawn Rice Noodles with Green Beans and Lime cooking step 4: Simmer the vegetables.
    Step 4

    Cook rice noodles

    While the sauce simmers, bring 2500ml water to the boil in the emptied 5l saucepan. Add all dry rice sticks and boil 5 minutes, or follow the packet. Transfer briefly to a bowl containing 1000ml cold water for 5 seconds, then drain thoroughly and discard water.

    5 min
  5. Coconut Prawn Rice Noodles with Green Beans and Lime cooking step 5: Cook the prawns and noodles.
    Step 5

    Cook prawns and combine

    Add all raw prawns to the gently simmering sauce and cook 3–4 minutes, stirring to immerse them, until pink, firm and opaque through the thickest centres; cut the largest to check and continue cooking if any centre remains translucent. Fold in all drained noodles, cooked beans and spinach. Toss gently 1–2 minutes until steaming hot and spinach is wilted.

    6 min
  6. Coconut Prawn Rice Noodles with Green Beans and Lime cooking step 6: Serve with lime.
    Step 6

    Finish with lime

    Stir in 15ml lime juice. Divide all noodles, prawns, vegetables and sauce evenly between the intended servings. Drizzle over remaining 15ml lime juice and scatter all spring onion greens.