thai prawn curry

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.

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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 quick and easy Thai red curry prawn recipe made with king prawns, vegetables, coconut milk, and red curry paste. So creamy, aromatic and packed with authentic flavour. Pair it with a bowl of jasmine rice to complement the dish. If you are Thai food lover you will like this recipe with no doubt!

400 gram Prawns (About 14 ounces prawns/shrimp, peeled & deveined.)

milk

Red curry paste (See details in note)

250 ml Water (About 1 cup, add more or less to desire consistency)

tbsp Fish sauce (Or salt to taste)

Lemongrass (Bruised)

tbsp Brown sugar (Or palm sugar

½ Bell pepper (Red bell pepper, cut thin slices)

Bamboo shoots

Basil leaves (Thai / Italian or Regular Basil)

Green beans (Or long beans (3.5 ounces))

tsp Lime zest (Or 3 kaffier lime leaf)

Lime wedges

Coriander

Heat the pan into low-medium heat. Add 200ml coconut milk ( half tin ) and bring it to simmer. Next add the red curry paste, stir it well and cook for 2-3 minutes until the coconut milk reduce and the oil starts to separate.

Then pour in the rest of coconut milk ( 200 ml ) and water. Bring it to simmer and add the lemongrass. Season with fish sauce and brown sugar.

Add prawns, bamboo shoots, and green beans. Cook for another 2-3 minutes with medium heat, until prawns are cooked through.

Next add the lime zest, bell peppers and stir for few seconds.

Turn off the heat and stir in, basil leaves. Combine everything evenly and transfer to serving plate.

Garnish with fresh coriander and lime wedges. Serve with plain jasmine rice or coconut rice.

Chill after a long week with a bowl of something spicy and make our 30-minute Thai green prawn curry. Looking for something even quicker? This red prawn curry, served with coconut rice, is ready in 20 minutes.

Thai green prawn curry

onions, finely sliced

tbsp Thai green curry paste

red chilli, sliced

fresh ginger, grated

broccoli,

coconut milk

pak choi, sliced

sustainable peeled raw king prawns (defrosted if frozen)

fish sauce

Bunch fresh coriander, chopped

rice

Heat a glug of oil in a large deep frying pan or wok over a medium heat and fry the onions for 5 minutes until starting to soften. Stir in the curry paste, chilli and ginger, then stir-fry for 2-3 minutes. Add the broccoli for another 3-4 minutes.

Pour in the coconut milk and bring to a gentle simmer. Add the pak choi, prawns, fish sauce, lime zest and juice, then gently cook for 5 minutes. Stir in most of the coriander, then serve with steamed rice, the rest of the coriander and lime wedges.

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Thai Red Prawn Curry Recipe

Thai Red Prawn Curry Recipe

Thai green prawn curry

Top 3 thai prawn curry recipes from across the web

The most viewed thai prawn curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Red Prawn Curry Recipe

Thai Red Prawn Curry Recipe

Thai green prawn curry

The most viewed thai prawn curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine