Prawn and Mango Curry Noodle Bowl

This Prawn and Mango Curry Noodle Bowl is fresh, fragrant and spicy! Plus it's gluten free too!
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 Servings
Author Nicky Corbishley


  • 180 g Raw Jumbo King Prawns (shrimp), de-veined
  • 1 ripe mango peeled and chopped into chunks
  • 200 ml low fat coconut milk (use regular if you like)
  • Juice of half a lime
  • 1 tsp fish sauce
  • 300 g cooked vermicelli rice noodles (usually gluten free, but best to check first)
  • ¼ cucumber chopped
  • 1 red chilli sliced (I use Fresno chillies, but any medium-heat chillies will do)
  • Small bunch coriander cilantro, chopped
  • Lime wedges

Curry Paste:

  • 1 small onion peeled and chopped
  • 1 medium red chilli chopped
  • 1 x 2cm piece of ginger peeled and minced
  • 2 cloves of 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


  • Add all of the curry paste ingredients to a food processor and blend to a paste.
  • Heat a large frying pan or wok on a medium-high heat. Add the curry paste and cook for 4-5 minutes, moving around the pan until fragrant.
  • Add the prawns and cook until just starting to turn pink. Add the mango and coconut milk. Heat whilst slowly stirring until just simmering (don’t let it boil).
  • Stir in the lime juice and fish sauce, then turn off the heat.
  • Boil a kettle and place the cooked noodles in a sieve. Pour over boiled water from the kettle. Allow to drain, then divide the noodles between two or three serving bowls. Top with the prawn curry.
  • Add the diced cucumber, sliced chillies and chopped coriander. Serve immediately with a few lime wedges.


Nutritional Information is per serving.

Nutritional Information

Calories: 564kcal | Carbohydrates: 102g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 679mg | Potassium: 393mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1180IU | Vitamin C: 68.4mg | Calcium: 67mg | Iron: 2.1mg
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