Home » Fish and seafood » Prawns » Red Curry with Prawns

Red Curry with Prawns

Name: Red Curry with Prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Red Curry with Prawns
Ingredients: 400 grams raw prawns; 2 tablespoons red curry paste; 400 millilitres coconut milk; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 100 grams green beans; 1 red bell pepper; 2 tablespoons vegetable oil; 1 lime

Red Curry with Prawns is a classic Thai dish that combines spicy paste with creamy coconut milk. This meal is perfect for a quick weekday dinner when you want something fresh and full of flavour. You can use large or small prawns depending on what you prefer. Serve it with steamed rice to soak up all the delicious sauce.

Easy Recipes

★★★★★

4.7 (36 ratings)

Share the recipe here

Benefits of making red curry with prawns

This recipe for red curry with prawns is very easy to make and takes very little time in the kitchen. It uses simple ingredients that you can find in most local supermarkets. The balance of spicy, salty and sweet flavours makes it a satisfying meal for the whole family. You can easily adjust the heat by adding more or less curry paste to the pan.

Follow these simple steps for red curry with prawns

Step 1

Prepare ingredients: Peel and devein the prawns if they are not already cleaned. Slice the bell pepper into thin strips and trim the ends off the green beans. Measure out the coconut milk and curry paste so they are ready to use. Having everything prepared makes the cooking process much smoother.

Step 2

Fry the paste: Heat the oil in a wok or large frying pan over a medium heat. Add the red curry paste and fry it for a minute until it smells fragrant. Pour in half of the coconut milk and stir until the red oil starts to rise to the surface. This step is important for developing the flavour in your red curry with prawns.

Step 3

Simmer vegetables: Add the rest of the coconut milk along with the fish sauce and brown sugar. Stir in the green beans and sliced red pepper. Let the sauce simmer gently for about three minutes until the vegetables start to soften. Do not let the sauce boil too vigorously as the coconut milk might separate.

Step 4

Cook the prawns: Place the prawns into the simmering sauce and cook for two to three minutes. They are ready when they turn pink and opaque all the way through. Remove the pan from the heat and squeeze in the juice from half a lime. Serve your red curry with prawns immediately with a side of jasmine rice.

Good advice for making red curry with prawns

For the best results with red curry with prawns, try to use high quality coconut milk with a high fat content for a creamier sauce. If you prefer a milder dish, you can start with a smaller amount of curry paste and add more later. Frozen prawns work just as well as fresh ones but make sure they are fully defrosted before cooking.

Adding some fresh basil leaves at the very end adds a lovely aroma to the final dish. You can also swap the vegetables for bamboo shoots or baby corn if you have them in the cupboard. Ensure you do not overcook the prawns because they can become tough and rubbery very quickly. A final squeeze of lime juice right before serving helps to balance the richness of the coconut milk.

You might also enjoy seafood pasta, miso ramen or lemon curd.

Ingredients

servings

Adjust quantity

400 grams raw prawns
2 tablespoons red curry paste
400 millilitres coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
100 grams green beans
1 red bell pepper
2 tablespoons vegetable oil
1 lime

Cooking time

Kitchen tools

Wok or large frying pan
Wooden spoon
Knife
Cutting board

Nutrition information

NUTRITIONper serving

Energy:1556 kJ / 372 kcal
Fat:25 g
- of which saturates:18 g
Carbohydrates:10 g
- of which sugars:6 g
Protein:25 g
Fibre:2 g
Salt:1.2 g

You can store leftover red curry with prawns in an airtight container for up to two days. Reheat it gently on the hob until the prawns are piping hot but avoid overcooking them again as they might become tough.

What is the best rice to serve with red curry with prawns?

Jasmine rice is the traditional choice to serve with red curry with prawns because its floral aroma complements the Thai spices. You can also use basmati rice or even brown rice if you prefer a nuttier flavour and more texture.

Can I use pre cooked prawns for this red curry?

Yes, you can use pre cooked prawns in this recipe if that is what you have available. Add them at the very last minute just to warm them through so they do not become small and chewy in the hot sauce.