If you’re after something bold, warming, and ready fast, this Thai Red Curry with Prawns ticks every box. It’s creamy, spicy, and just a little sweet—exactly the kind of cozy comfort food that still feels light. Best of all, it comes together in under 25 minutes with very little prep.

The prawns cook quickly and soak up all that fragrant coconut curry goodness, while the veggies add freshness and color. It’s a great way to introduce picky eaters to gentle spice without overwhelming their taste buds. The sauce is mellow enough to keep everyone happy.

Serve this with fluffy jasmine rice or rice noodles for a complete, satisfying meal. And if prawns aren’t your thing? No problem—this recipe is made for swapping.

Servings: 4

Nutrition: 400–500 calories per serving

Ingredients

• Raw peeled prawns (shrimp)
• Thai red curry paste
• Coconut milk
• Bell peppers
• Zucchini
• Carrots
• Garlic
• Fresh ginger
• Soy sauce
• Brown sugar
• Lime juice
• Fresh cilantro or basil (optional)
• Jasmine rice or noodles (for serving)

Instructions

• Sauté Aromatics: Cook garlic and ginger in oil until fragrant.
• Add Curry Paste: Stir in red curry paste and cook for 1 minute.
• Simmer Sauce: Add coconut milk, soy sauce, sugar, and lime juice. Simmer until blended.
• Cook Veggies: Add bell peppers, zucchini, and carrots. Simmer until just tender.
• Add Prawns: Stir in prawns and cook for 2–3 minutes until pink and cooked through.
• Finish & Serve: Top with herbs and serve over rice or noodles.

Substitutions & Variations

• Swap Prawns: Use diced chicken breast or tofu instead—just adjust cooking time.
• Adjust Heat: Add less curry paste or stir in more coconut milk to make it milder.
• Add Veggies: Try baby corn, snap peas, or mushrooms for extra variety.
• Make It Vegan: Use tofu and swap fish sauce (if using) for soy sauce.
• Boost Flavor: Add a splash of fish sauce or a teaspoon of red chili flakes if you like it spicier.

What Equipment You’ll Need

• Large skillet or wok
• Knife
• Cutting board
• Wooden spoon
• Measuring spoons
• Rice cooker or pot (if making rice)

Storage & Reheating Guidelines

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of coconut milk or water to loosen the sauce if it thickens.

Top Tips

• Don’t Overcrowd the Pan: Sauté veggies in batches for even cooking and bright color.
• Prep Ahead: Chop all vegetables and measure out curry paste and seasonings before starting.
• Taste and Adjust: Add more lime juice or sugar to balance tanginess and sweetness to your preference.

Frequently Asked Questions

• Can I use frozen prawns?
  Yes, just thaw them first and pat dry before cooking.
• Is Thai red curry spicy?
  It’s mildly spicy, but you can control the heat by adjusting the amount of curry paste.
• Can I freeze this curry?
  It’s best fresh, but can be frozen for up to 2 months. Reheat gently to preserve the texture.

Related Recipes

• Quick Chicken Tikka Skewers: Marinated and grilled or baked, these skewers are packed with bold flavor and pair well with rice or naan.
• Mild Chicken Curry: Creamy, aromatic, and not too spicy—perfect for introducing little ones to curry.

Food Safety Guidelines

• Cook Prawns Properly: Ensure prawns are pink and opaque before serving.
• Chill Promptly: Cool curry before refrigerating to prevent spoilage.
• Use Clean Utensils: Avoid cross-contamination by using separate tools for raw seafood.