Thai Red Prawn Curry
This Thai red prawn curry (or shrimp curry) is perfect for a quick and easy weeknight meal.
This Thai red prawn curry is a little something I like to call “curry in a hurry”. Made with red curry paste, coconut milk, vegetables and shrimp, this recipe can be eaten on its own, served with a side of rice or on top of noodles.
Prawn Coconut Curry
This Thai-inspired red prawn curry is certainly not an authentic dish but it’s still packed full of flavour. The key to this simple recipe is the red curry paste; available in most major grocery stores, it’s a great way to create a big punch of flavour with minimal effort. Plus, most brands are made solely of real food ingredients, such as lemongrass, galangal root, coriander root and kaffir lime peel, so you can feel good about taking this shortcut in the kitchen.
This easy red prawn coconut curry is packed full of protein, veggies and a rich and creamy coconut sauce. Not only is it quick and easy to prepare, but it stores well as leftovers so you will have healthy meals for days to come.
More Healthy Curry Recipes:
Thai Red Prawn Curry
This easy Thai red prawn curry recipe is perfect for busy nights when you want a quick and easy flavour-packed meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Curry
- Method: Stovetop
- Cuisine: Thai
- 1 tablespoon coconut oil or olive oil
- 1 pound prawns, cleaned and peeled with tails removed
- 2 spring onions, diced
- 1-inch fresh ginger, grated or minced
- 2 garlic cloves, minced
- 1 carrot, julienned or thinly sliced
- 1/2 red bell pepper, julienned or thinly sliced
- 1 cup snow peas
- 1 cup bean sprouts
- 1 can coconut milk (400ml)
- 1/2 cup vegetable or chicken
- 2 tablespoons Thai red curry paste
- 1 handful of fresh coriander, roughly chopped
- Fish sauce (optional)
- In a large pan or skillet, heat oil on medium heat.
- Add spring onions, ginger and garlic and cook for 1 – 2 minutes, stirring frequently to ensure they do not burn.
- Add carrot and bell pepper and continue to cook for 3 – 4 minutes until tender but not soft.
- Add curry paste, stir to coat the vegetables, and heat for about 30 seconds until fragrant. Then add a small tablespoon of broth to the pan to remove any tasty bits from the bottom of the pan.
- Add remaining broth and coconut milk, stirring to combine with the vegetable mixture.
- Add snap peas, bean sprouts and raw prawn, stir to combine in the vegetable and coconut milk mixture, reduce heat to a simmer and cook for 5-6 minutes until prawns are cooked through and no longer pink.
- As the mixture cooks, monitor the consistency and add as much broth as needed. If you prefer a thinner broth add a little more.
- Season with a pinch of sea salt (or 1 teaspoon of fish sauce) to taste. At the last minute, stir in the coriander.
- Once cooked, the prawn curry can be served immediately on its own or with a side of rice.
- The curry can also be stored in the fridge for up to 5 days or in the freezer for 3 months.
- Serving Size: 1 serving
- Calories: 360 calories
- Sugar: 5 grams
- Fat: 25 grams
- Carbohydrates: 11 grams
- Fiber: 3 grams
- Protein: 27 grams
Keywords: coconut, healthy, easy, quick