This slow cooker prawn noodles recipe is from page 120 of The Ultimate Slow Cooker Cookbook.
Imagine coming home after a long day to the comforting aroma of a delicious Thai-inspired meal simmering away in your slow cooker. This recipe combines the rich, fragrant flavours of Thai red curry paste with the creamy smoothness of coconut milk, creating a delightful blend that tantalizes your taste buds. The addition of kaffir lime leaves and dried red chilies infuses the dish with an authentic and zesty kick, while the tender prawns and crisp vegetables provide a satisfying and nutritious bite.
What makes this recipe even more enticing is the convenience of the slow cooker. The beauty of slow cooking is that you can prep everything in advance, toss the ingredients in, and then leave it to work its magic with minimal ongoing effort. You don’t need to be chained to the kitchen to enjoy a home-cooked, flavourful meal.
Prawns, often overlooked as a superfood, are a great addition to any diet. They are low in fat, packed with omega-3 fatty acids, and provide an excellent source of protein. Rich in essential vitamins like B12, they are small in size but mighty in their nutritional benefits. This slow cooker prawn noodle dish is not only full of flavour but also a great way to incorporate prawns into your diet, offering variety and a nutritional boost in every bite.
By adding this recipe to your repertoire, you’re introducing a delightful and healthy meal that’s both easy to make and delicious to eat. It’s the perfect way to elevate your dinner routine and enjoy a taste of Thailand from the comfort of your own home.
PREP 5 minutes
COOK 4 hours on low
SERVES 4 people
KIT you will need a slow cooker.
Ingredients for Slow Cooker Prawn Noodles
500g (1lb 2oz) of frozen prawns (or you can use fresh)
4 tablespoons of Thai red curry paste
1 x 400ml tin of coconut milk
3 kaffir lime leaves
2 dried red chillies (leave out if you don’t like spice)
Sea salt and freshly ground black pepper
2 red peppers, deseeded and thinly sliced
200g (7oz) dried egg noodles
1 pak choi, quartered
To serve:
A handful of fresh coriander leaves, chopped
A handful of pistachio nuts, roughly chopped
Method
To make this delicious and fragrant slow-cooked prawn noodle dish, start by adding your ingredients to the slow cooker. Whether you’re using frozen or fresh prawns, they will work wonderfully in this recipe. Along with the prawns, add a couple of tablespoons of Thai red curry paste, which will infuse the dish with a rich, aromatic flavour. Pour in a can of creamy coconut milk for a smooth, velvety base that complements the heat from the curry paste. Add a couple of kaffir lime leaves for their distinct citrusy aroma, and if you enjoy a bit of extra spice, toss in a few dried red chillies. Give everything a good stir to combine, then season with salt and pepper to taste. Set the slow cooker on low and cook for 2 hours, allowing the prawns to absorb the curry flavours and become tender.
After 2 hours, slice up a couple of bell peppers and add them to the slow cooker. They will soften and become deliciously sweet, adding both texture and colour to the dish. Continue cooking for another 30 minutes on low.
Meanwhile, cook your noodles according to the packet instructions. Once cooked, drain and rinse the noodles under cold water to stop them cooking further. This helps them maintain their texture when added to the slow cooker.
After the peppers have cooked, stir in a handful of fresh pak choi, which will wilt beautifully in the hot curry, followed by the cooled noodles. Give everything a good stir, and cook for another 30 minutes on low to allow the noodles to soak up all the flavourful broth.
Finally, taste and season as needed. Serve your slow-cooked prawn noodles topped with a sprinkle of freshly chopped coriander leaves and a handful of pistachios for added crunch and richness.
Tips for Slow Cooker Prawn Noodles
Use raw prawns, not pre-cooked
Raw prawns cook more evenly and absorb more flavour. Add them near the end to prevent them from becoming rubbery.
1. Prep your veggies in advance
Slice bell peppers, carrots, spring onions, or broccoli ahead of time so they’re ready to throw in. Use firmer vegetables that hold up during slow cooking.
2. Add aromatics early
Ingredients like garlic, ginger, and onion should go in at the start to infuse the broth with deep, savoury flavour.
3. Use a flavourful broth
A good-quality chicken, prawn, or vegetable stock forms the base. Enhance it with soy sauce, fish sauce, sesame oil, or a splash of rice vinegar.
4. Don’t overdo the noodles
Add noodles in the last 15–20 minutes of cooking. Any earlier and they may become too soft or mushy. Use egg noodles, rice noodles, or ramen depending on your texture preference.
5. Stir gently near the end
Once the prawns and noodles are added, stir gently to avoid breaking the noodles or over-handling the delicate prawns.
6. Keep an eye on the liquid
If the broth reduces too much, top it up with a bit of hot water or extra stock to keep the dish soupy and satisfying.
7. Add prawns towards the end
Stir in raw prawns about 15–20 minutes before serving. They’ll turn pink and firm when perfectly cooked.
8. Finish with fresh flavours
Just before serving, stir in fresh herbs like coriander, a squeeze of lime, or chopped spring onions for brightness.
9. Serve immediately
Enjoy straight from the slow cooker while hot and fresh, optionally topped with chilli flakes, sesame seeds, or a drizzle of soy.
Similar recipes
If you’ve enjoyed this slow cooker prawn noodles, there’s so much more to discover in The Ultimate Slow Cooker Cookbook. The recipes are designed to make the most of your slow cooker, delivering big flavour with minimal effort, whether you’re cooking for a crowd or planning ahead for the week.
For comforting drinks and desserts, the Mulled Wine is perfect for festive gatherings, gently infused with warming spices. While Festive Slow Cooker Baked Apples and the indulgent Sticky Toffee Pudding are ideal when you want a hands-off sweet treat that feels truly special.
If you’re looking for hearty, nourishing meals, the Sweet Potato, Butternut Squash and Spinach Curry is packed with colour and spice. While Squash and Coconut Soup and classic Chicken Soup are perfect for cosy evenings or make-ahead lunches. Vegetable lovers will also enjoy the Veggie Lancashire Hot Pot, a slow-cooked classic that’s both comforting and satisfying.
For something a little more adventurous, try the bold flavours of Beef Tacos. Or the rich, smoky Cowgirl Stew, both ideal for feeding family and friends. The Butterbean, Pesto and Chorizo Stew is another favourite, combining simple ingredients into a deeply flavourful dish.
Brunch fans will love the fragrant Shakshuka. While the Honey and Hoisin Duck Wraps make an effortless yet impressive midweek meal. For a true centrepiece. The Whole Chicken Cooked in Cider delivers tender meat and a beautifully savoury sauce with hardly any effort at all.
Together, these recipes show just how versatile your slow cooker can be. From breakfasts and soups to family dinners, desserts and even drinks.
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