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–+ servings
overhead shot of Thai red prawn curry in large shallow frying pan.
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4.96 from 23 votes

Easy Thai Red Prawn Curry

One of my best recipes to date! This Thai Red Prawn Curry will have your tastebuds doing somersaults, plus it's made using one pot in under 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Asian
Diet: Gluten Free
Servings: 3
Author: James Wythe
Cost: £7.65

Equipment

  • Chopping Board
  • Knife
  • large pot/frying pan

Ingredients

  • 1 can coconut milk
  • 5 tbsp red Thai curry paste
  • 1 lemongrass
  • 1 red pepper
  • 100 g green beans
  • 1 lime zest
  • 1 handful basil
  • 1 tbsp maple syrup
  • 240 g raw prawns
Metric - US Customary

Instructions

  • Firstly, chop the vegetables and zest the lime
  • Then, in a large pot or frying pan add the curry paste, coconut milk, lemongrass along with a pinch of salt and pepper and simmer for 5 minutes
  • Now add the chopped pepper, green beans, zest of 1 lime and maple syrup and simmer for a further 5 minutes
  • Finally, add the prawns and basil and simmer for 5 minutes until the prawns are cooked

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 2 days. It is just as delicious the next day or a couple of days after that! Please note: you can only reheat prawns once when cooked. If using raw prawns, you can cook the recipe and reheat it once. However if using cooked prawns from the start of this recipe, you won't be able to reheat again.
To Freeze: Allow to cool, freeze in containers for up to 3 months. Allow to defrost and reheat until piping hot.
Tip 1: To get maximum flavour out of the lemon grass, give it a squash with the side of your knife to release more flavour.
Tip 2: Opt for the best quality coconut milk you can get as it helps with the creaminess of this curry.
Tip 3: This curry is mild if heat, if you like hotter curries then either add more curry paste or add freshly chopped chilli!

Nutrition

Calories: 321kcal | Carbohydrates: 17g | Protein: 13g | Fat: 22g | Saturated Fat: 19g | Fiber: 3g | Sugar: 11g