First prepare the curry sauce. This can be prepared ahead of time and frozen until needed.
Heat one tbsp of oil in a saucepan, sauté the onions, garlic, ginger, and carrots for 3-4 minutes or until soft and lightly caramelised.
Pour in the saucepan the coconut milk, vegetable stock, curry powder, turmeric, and chilli flakes. Add the soy sauce, lime zest and juice, and honey. Check the seasoning.
Cover and simmer over a low heat for 6-8 minutes until the vegetables are fully cooked.
Remove from the heat and using a hand held blender, blend until the mixture is smooth.
Set aside.
Next, preheat a wok over high heat.
Add some oil and stir-fry the shallot, carrot, sweetcorn and courgette for 3 minutes stirring once or twice to ensure the vegetables are lightly coloured.
Add the curry sauce to the mixture and bring to simmer for another 2-3 minutes.
Add the prawns and Udon noodles and cook for a further 3 minutes until the prawns are fully cooked and the noodles have warmed up and coated in the sauce.
Check the seasoning and add a dash of soy sauce, lime juice if needed.
Transfer in serving bowls and sprinkle with fresh coriander.
Enjoy while piping hot.