prawn curry recipe

This insanely quick Thai red prawn curry is not only delicious but it comes together in just 15 minutes and you can use frozen, fresh or even pre-cooked prawns!

Thai Red Prawn Curry Recipe

275 g (10 oz) Prawns

g (3/4 Cup) Green Beans

Cloves Garlic

165 ml (2/3 Cup) Coconut Milk

Thai Birds Eye Chilli Pepper

Spring Onion

Tbsp Thai Red Curry Paste

Tbsp Brown Sugar

Tbsp Fish Sauce

Lime

Tbsp Cooking Oil

Kaffir Lime Leaf

Chop the garlic as finely as you can.

Top and tail the green beans and cut...

Top and tail the green beans and cut into 5-6cm lengths.

Finely slice the spring onions at a 45°...

Finely slice the spring onions at a 45° angle separating the white part from the green part.

Remove the central vein and finely shred the...

Remove the central vein and finely shred the kaffir lime leaf.

Cut the birds eye chilli into small rings.

Heat a pan over a medium high heat...

Heat a pan over a medium high heat and add the oil.

Throw in the garlic, chilli and white parts...

Throw in the garlic, chilli and white parts of the spring onions and fry for 1-2 minutes.

Turn the heat up to high and add...

Turn the heat up to high and add the curry paste and kaffir lime leaf then cook for 2 minutes.

Add the prawns and cook for 2-3 more...

Add the prawns and cook for 2-3 more minutes stirring constantly.

Add the coconut milk, fish sauce, brown sugar...

Add the coconut milk, fish sauce, brown sugar and squeeze in the lime juice and cook for 2 minutes.

Finally, add the green beans and cook until...

Finally, add the green beans and cook until they are hot which should take a final minute or two.

Serve sprinkled with the green parts of the...

Serve sprinkled with the green parts of the spring onion.

https://mediavine-res.cloudinary.com/video/upload/fw2vnhnv4vwfkweochwo.mp4

This Thai red prawn curry recipe is hot, sour, sweet & salty, it also cooks in 15 minutes which makes it way quicker than calling for takeout!

Thai Red Prawn Curry, Quick & Easy

This red Thai Prawn Curry is a so easy to make. The fragrant sauce is made with red curry paste, coconut milk and peppers, topped with the protein packed prawns.

Simple Prawn Red Thai Curry

peppers,

½ jar red thai curry paste ((£1.30/2)=(£0.65))

400 ml low fat coconut milk ((£0.95))

g egg noodles ((£1.50))

160 g mange tout ((£1.00))

325 g large cooked prawns, frozen ((£4.35))

coriander

onion

red chilli, sliced (optional for garnish)

coconut oil

tomato puree

fish stock

tsp chilli flakes

Salt

Start by adding the sliced peppers into a deep non-stick frying pan with 1 tbsp coconut oil. Season with salt and fry for around 5 minutes.

Next, add the chilli flakes, garlic, red thai paste, finely chopped coriander stalks and tomato puree into the pan. Fry for 3 minutes until fragrant.

Add the coconut milk, fish stock, mange tout and noodles. Cover with a lid and simmer for 6 minutes.

After this time, remove the lid and stir everything in the pan. Pour the prawns into the pan and cover with a lid, cooking for another two minutes

Serve a portion of the prawn thai curry with a sprinkle of fresh coriander, spring onions and optional chilli flakes/or optional sliced red chilli to serve.

This recipe from Karan Gokani is an absolute corker. It's tangy, it's spicy, and a great curry to add to your arsenal.

Prawn & Mango Curry

King Prawns

0.5tsp Ground Turmeric

Shallot

Green Chilli

Garlic Clove

Tomato

Cinnamon Stick

0.5tsp Fenugreek Seeds

Curry Leaf

4in Pandan Leaf

1tbsp Ground Coriander

0.5tbsp Chilli Powder

0.75tbsp Curry Powder

milliliters Coconut Milk

Sour Green Mango

Tip the prawns into a bowl. Sprinkle over the turmeric and a pinch of salt and stir to combine. Set aside to marinate.

Thinly slice the shallots and green chilli, mince garlic and dice the tomato. Set aside, keeping the ingredients separate for now.

Heat some coconut oil over medium heat. Add the cinnamon stick and fenugreek seeds and fry for 15 seconds.

Then add the shallots and fry for a couple of minutes until softened. You don’t want them to brown in this recipe so it's all pretty quick!

Add the garlic and cook for another minute, before adding the curry leaves and pandan leaves.

After 15-20 seconds add the tomatoes and cook till they break down, 2-3 mins.

Now add the dried spices and cook for 30 seconds. Turn the heat down and add the prawns, green mango and chilli. Cook for 3 mins, add the coconut milk and cook for another 2-3 minutes until the prawns are fully cooked through.

Garnish with some chilli oil and fried curry leaves and enjoy with some simple steamed basmati rice.

when you say green mango do you mean an unripe one? 

Okay, I cannot prep several shallots, peel and slice a mango, tomatoes and chilli, mince garlic and measure out about 7 spices and marinade prawns within 5 mins. Kudos to anybody who makes 5 mins prep time work 😂 Took me about 35 mins to get on the table.

I made this with jackfruit and baby corn/mange tout/sweet potato. it was delicious but next time I’ll quadruple the spices - I usually double at least. very good tho. 

I like this recipe- however can I check. The garlic is it grated, sliced, smashed or chopped?

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Thai Red Prawn Curry Recipe

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Top 3 prawn curry recipe recipes from across the web

The most viewed prawn curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Red Prawn Curry Recipe

Simple Prawn Red Thai Curry

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The most viewed prawn curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine