This aromatic Red curry noodles with prawns and lychees is spicy, warming and utterly delicious.

It's not only nutritionally balanced, but also has excellent anti-inflammatory qualities from the ginger, garlic and chilli.


  • 2 tbsps red curry paste
  • 400ml tin coconut milk
  • 1 tbsp fish sauce
  • 1 tsp palm or brown sugar
  • 400g tin lychees
  • 200g sugar snap peas
  • 5 kafir lime leaves, torn into strips
  • Squeeze of lime juice
  • 2 red chilli, finely sliced
  • 250g raw prawns
  • Large bunch of coriander or Thai basil leaves, roughly chopped
  • 250g rice linguini noodles


  • STEP 1

    Prepare the rice noodles according to the pack instructions. When they're ready, rinse and drain in a sieve and set aside.

  • STEP 2

    In a large frying pan or wok, heat half the coconut milk for two minutes. Add the curry paste, bring to the boil, then reduce the heat to a simmer and stir for 2mins.

  • STEP 3

    Add 100ml water, the rest of the coconut milk, sugar snap peas, lime leaves, lime juice, fish sauce, sugar, red chilli and simmer for a further 2-3mins. Drain the lychees, keeping the juice.

  • STEP 4

    Add the prawns and the lychees plus 2 tbsps lychee juice and continue cooking for 2mins, or until the prawns are just cooked.

  • STEP 5

    Stir in the cooked noodles and heat through. Taste for seasoning; you may want to add more chilli, fish sauce or lychee juice to get the right balance of heat, sour, salt and sweet. Scatter with the fresh herbs and serve in warmed bowls.

Not a fan of prawns?

Swap prawns for duck breast. Cook separately and add at step 3 instead of the prawns.


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (