Description
Experience an explosion of exotic flavors with this vibrant Thai prawn curry. Succulent prawns are simmered in a rich, aromatic coconut milk sauce infused with red curry paste, lemongrass, garlic, ginger, and kaffir lime leaves. Quick to prepare and bursting with bold Thai flavors, this dish is perfect for a weeknight dinner that transports you straight to Southeast Asia.
Ingredients
Units
Scale
- 500 g Prawns (Peeled and deveined)
- 2 tbsp Red curry paste (Adjust to taste)
- 1 can Coconut milk (400 ml full-fat)
- 1 tbsp Fish sauce
- 1 tbsp Palm sugar (Or substitute with brown sugar)
- 3 cloves Garlic (Minced)
- 1 inch Fresh ginger (Grated)
- 1 stalk Lemongrass (Bruised and finely chopped optional)
- 3 leaves Kaffir lime leaves (Optional for authentic flavor)
- 1 medium Red bell pepper (Sliced into thin strips)
- 1 small Onion (Sliced or substitute with shallots)
- 1 Lime (Juice of 1 lime)
- Fresh Thai basil (Chopped for garnish)
A handful Fresh coriander For garnish
- 1 tbsp Vegetable oil (For cooking)
Instructions
Prepare the Aromatics:
- Rinse and pat dry the prawns.
- Mince the garlic, grate the ginger, finely chop the lemongrass, and slice the onion and red bell pepper.
Sauté and Build the Base:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic, grated ginger, chopped lemongrass (if using), and sliced onion. Sauté for about 2 minutes until fragrant.
- Stir in the red curry paste and kaffir lime leaves; cook for an additional 1 minute to let the flavors bloom.
Create the Curry Sauce:
- Pour in the coconut milk and stir to combine with the curry paste mixture.
- Add the fish sauce and palm sugar; bring the sauce to a gentle simmer, allowing the sugar to dissolve and the flavors to meld for about 5 minutes.
Cook the Prawns and Vegetables:
- Add the prawns and red bell pepper slices to the simmering sauce.
- Cook for 5–7 minutes until the prawns turn pink and are cooked through.
- Squeeze in the lime juice and stir well. Adjust seasoning if needed.
Finish and Serve:
- Remove the skillet from the heat.
- Garnish with freshly chopped Thai basil and coriander.
- Serve hot over steamed jasmine rice or your preferred side.
Notes
- Adjust the amount of red curry paste according to your preferred spice level.
- For a thicker sauce, let the curry simmer a bit longer until it reduces slightly.
- Feel free to add extra vegetables such as baby corn, snow peas, or Thai eggplant for additional texture and color.
- Serve with steamed jasmine rice or noodles to complete this exotic, flavorful dish.
Enjoy your Easy Thai Prawn Curry—a quick and exotic culinary delight that brings the vibrant taste of Thailand right to your table!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Calories: 350
