Thai Red Prawn Curry
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!
Servings: 4
Calories: 337kcal
Equipment
- Large cooking pot or pan
Ingredients
- 400 gram Prawns About 14oz prawns/shrimp, peeled & deveined.
- 400 ml Coconut milk Divided in 200ml, see details in note
- 3-4 tbsp Red curry paste See details in note
- 250 ml Water About 1 cup, add more or less to desire consistency
- 2 tbsp Fish sauce Or salt to taste
- 1 stalk Lemongrass Bruised
- 2 tbsp Brown sugar Or palm sugar or white sugar
- ½ Bell pepper Red bell pepper, cut thin slices
- 100 gram Bamboo shoots Canned/tinned bamboo shoots (3.5oz)
- Handful Basil leaves Thai / Italian or Regular Basil
- 100 gram Green beans Or long beans (3.5oz)
- 1 tsp Lime zest Or 3 kaffier lime leaf
To serve
- Lime wedges
- Coriander
Instructions
- 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.
Notes
- Prawns - You can also use king prawns, tiger prawns, shrimp, white prawns, fish fillets, or any seafood of your choice.
- Can I use frozen prawns? - Yes, defrost the prawns overnight in the fridge section before cooking.
- Can I use cooked prawns? Yes, you can use cooked prawns but highly recommend using uncooked prawns. Cooked prawns won't be as sweet as fresh/uncooked prawns.
- How to store leftover Thai red curry paste? Store it in a clean air-tight jar or container in the fridge. It usually lasts in the fridge for a month. Always scoop the curry paste with a dry clean spoon.
- How to make it extra spicy? Add Thai bird eye chillies or long red chilli peppers mild or hot to your taste.
- What to serve with this dish? Serve with Thai jasmine rice, basmati rice, coconut rice, or thin rice noodles.
- Adjust the water - If you like the thick curry sauce, you can reduce the water. If you like thin sauce, add more water to your preference.
Nutrition
Calories: 337kcal | Carbohydrates: 14g | Protein: 24g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 847mg | Potassium: 623mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2415IU | Vitamin C: 24mg | Calcium: 121mg | Iron: 5mg
