Thai Red Curry with Prawns
A creamy, spicy-sweet Thai red curry packed with prawns and fresh veggies—ready in under 25 minutes.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Keyword: asian dish, dinner recipe, easy dinner recipe, prawn recipe, quick dinner recipe, weeknight dinner recipes
Servings: 4
- 1 lb prawns raw, peeled
- 2 tablespoons Thai red curry paste
- 1 tablespoon vegetable oil
- 1 14 oz can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- juice of 1 lime
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 red bell pepper sliced
- 1 zucchini halved and sliced
- 1 carrot julienned
- fresh cilantro or Thai basil (optional for garnish)
Heat oil in a large skillet or wok over medium heat. Sauté garlic and ginger for 30 seconds.
Stir in red curry paste and cook for 1 minute until fragrant.
Pour in coconut milk, soy sauce, brown sugar, and lime juice. Stir and bring to a gentle simmer.
Add bell pepper, zucchini, and carrot. Cook for 5–7 minutes until just tender.
Stir in prawns and cook for 2–3 minutes, or until they turn pink and opaque.
Taste and adjust seasoning. Serve hot over rice or noodles, garnished with herbs.
Storage: Refrigerate leftovers for up to 3 days in an airtight container.
Reheating: Warm gently in a pan or microwave, adding a splash of coconut milk or water if needed.
Top Tips: Don’t overcrowd the pan—cook in batches for the best texture. Prep all veggies and ingredients before starting to keep things smooth. Adjust spice, sweetness, and acidity with more curry paste, sugar, or lime to suit your taste.