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    Home » Fish Recipes

    Thai Red Prawn Curry

    Published: May 10, 2021 · Modified: May 19, 2022 by REALMEALDEAL ·

    pinterest image for Thai Red Prawn Curry showing bowl of curry

    A Thai Red Prawn Curry is quick, easy, full of flavour, and ready in just 15 minutes. Prawns and vegetables are cooked in a spicy coconut milk curry sauce and served with rice or noodles.

    thai prawn red curry in bowl with chopsticks and bowl of rice to side with lime quarters.
    Jump to Recipe Print Recipe

    Thai curries traditionally use herbs and aromatic leaves rather than relying heavily on spices which are used in Indian curries. A Prawn Thai Red Curry has a light fresh flavour with a hint of spiciness.

    Fish curries are very versatile and quick to make. You might also like Thai Green Fish Curry or a vegan Vegetable Thai Green Curry My Fish Korma is low in calories or for something a bit creamier try my Keralan Fish Curry

    Jump to:
    • Ingredients
    • How to make it
    • Substitutions
    • Equipment
    • Serving Suggestion
    • Sustainability
    • Storage
    • Top tip
    • Related
    • 📖 Recipe

    Ingredients

    A Red Thai Prawn Curry is very quick to make so get all your ingredients ready before you start.

    labelled image of ingredients needed for Red Prawn Thai Curry
    • Prawns -uncooked prawns are best to use as they stay nice and juicy. They should be peeled and deveined. Large prawns, king prawns, tiger prawns or shrimp are better than smaller ones. This is because prawns don't take much cooking and overcooking them can make the texture rubbery. You can also use cooked prawns. See below for how to quickly defrost prawns.
    • Thai Red Curry Paste - a ready-made curry paste is easy to use and makes this recipe quick. I recommend using 2 - 3 tablespoons. Start with 2 if you are not sure. Different brands will vary in taste and strength.
    • Coconut Milk - is a traditional ingredient in Thai curry recipes and adds a creaminess.
    • Fish Sauce - acts a bit like salt and adds a deep savoury umami flavour. It won't make it taste fishy!
    • Limes - the lime juice helps to balance the flavours and cuts through the creaminess of the coconut milk.

    See recipe card for quantities.

    How to make it

    If you are serving with rice, put the rice on to cook at the beginning so everything is ready at the same time.

    red onion and red pepper in pan

    Add the oil to a large frying pan over a medium heat and fry the onions and pepper for 2 - 3 minutes until softened.

    red onion red pepper ginger and garlic in frying pan.

    Add the ginger and garlic and fry for a further minute.

    thai red curry paste added to red onion and red pepper.

    Stir in the curry paste and fry for 1 minute. This helps release the flavour.

    coconut milk added to pan with curry ingredients

    Pour in the coconut milk and stir into the red curry paste and add the fish sauce.

    prawns and mange tout or snow peas added to prawn red curry in pan

    Add the prawns and sugar snap or snow peas or other vegetables and simmer for 5 minutes until the prawns are cooked through.

    coriander leaves or cilantro added to red prawn curry in pan

    Stir in the juice of half the limes and serve with the coriander or basil leaves sprinkled on top.

    Hint: The best way to defrost prawns is overnight in the fridge. Alternatively, defrost them in a bowl of cold water for about 30 minutes. Defrosting in cold water means they are not sitting at room temperature so is safe.

    bowl of red prawn curry topped with coriander leaves with lime quarter and coriander leaves to side.

    Substitutions

    • Vegetables - In this recipe, I've used red bell pepper, red onion, and mange tout or snow peas. Other vegetables you could use are sugar snap peas, green beans, pak choi, baby corn, bamboo shoots, and carrot. I recommend having at least one green crunchy vegetable. Instead of red onion, you can use spring onion or green onion. Green peppers have a more bitter taste than red peppers but work well. If you don't like coriander /cilantro, try basil leaves instead.
    • Coriander / Cilantro - you can also use basil leaves. Thai basil is best, but any basil leaves will be ok. Thai basil has a slightly different flavour but can be difficult to get hold of.
    • Coconut Milk - I've used full-fat coconut milk as it gives a thicker sauce. If you want to reduce the calories, use a low-fat or lite version. The sauce will be thinner but will still taste good.
    • Protein - instead of prawns, you can use white fish or chicken. It also works well with Tofu if you are looking for a vegan version.

    Equipment

    You need a large wok or pan and a separate pan to cook any rice or noodles.

    Serving Suggestion

    A Red Thai Prawn Curry goes nicely with steamed white rice such as basmati, jasmine, or coconut rice. You can also serve it with noodles and prawn crackers. Fresh coriander /cilantro or basil leaves add great flavour as does an extra wedge of lime. Some people also like to add some crushed peanuts or cashew nuts sprinkled over the top.

    Sustainability

    As with all fish, try to buy from sustainable sources.  MSC-labeled prawns come from a wild-capture fishery that has been independently assessed to the MSC Fisheries Standard. Prawns are MSC certified when they display the blue logo. If you can't find sustainable prawns in your local shop, several small online specialist retailers sell traceable and sustainable prawns. This Thai red curry prawn recipe also uses several ingredients that can be bought from Fairtrade, such as red Thai curry paste, coconut milk, limes, and rice. Fairtrade helps ensure that farmers are paid a fair price for their produce. They also support and promote sustainable farming practices and help growers adapt to climate change.

    Storage

    A Thai Curry with prawns can be stored in the fridge for up to 2 days. It can also be frozen for up to 1 month. Coconut milk will still taste the same once it has been frozen, but the texture may be slightly grainy and not as smooth as before. It's still safe to eat.

    If you are making the curry to go straight in the freezer, leave the prawns out and add them in when you are reheating it. This is to avoid overcooking the prawns.

    Heat the curry gently and stir well. Serve piping hot. Leftover rice can also be frozen.

    thai prawn red curry on plate with rice and bowl of curry to side and side dish of prawn crackers.

    Top tip

    Don't overcook the prawns or they will have a more rubbery texture. Prawns are cooked when they turn pink and the flesh goes from being translucent to white. It takes just 4 - 5 minutes to cook jumbo prawns.

    Related

    Other easy Thai or Fish curries you'll enjoy include :-

    • thai green fish curry in bowl topped with coriander leaves and red chilli bowl of rice and lime wedge to side
      Thai Green Fish Curry
    • thai vegetable green curry in bowl with white rice. Second bowl behind with just curry topped with fresh coriander red chilli and slices lime
      Vegetarian Thai Green Curry
    • keralan fish curry in a bowl topped with fresh coriander leaves with side of rice and lime halves
      Keralan Fish Curry
    • prawn balti curry in bowl with poppadoms topped with fresh coriander
      Prawn Balti Curry

    📖 Recipe

    Prawn red thai curry with side of rice and limes and topped with coriander leaves.

    Thai Red Prawn Curry

    REALMEALDEAL
    A Thai Red Prawn Curry with coconut milk is ready in just 15 minutes and under 400Kcal per portion
    5 from 6 votes
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    Print Recipe Rate this Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course
    Cuisine Thai
    Servings (Adjustable) 4
    Calories 372 kcal

    Ingredients
     
     

    • 1 tablespoon vegetable oil
    • 2 red onions peeled and diced
    • 1 red pepper de-seeded and sliced
    • 3 cm piece ginger peeled and grated
    • 2 cloves garlic peeled and crushed
    • 2-3 tablespoon thai red curry paste fairtrade
    • 400 ml coconut milk fairtrade
    • 1 tablespoon fish sauce
    • 400 g prawns sustainably sourced
    • 150 g mange tout / snow peas
    • 2 limes organic, fairtrade
    • 4 tablespoon fresh coriander leaves / cilantro roughly chopped

    Instructions
     

    • Add the oil to a large frying pan over a medium heat and fry the onions and pepper for 2 - 3 minutes until softened
      1 tablespoon vegetable oil, 2 red onions, 1 red pepper
    • Add the ginger and garlic and fry for a further minute
      3 cm piece ginger, 2 cloves garlic
    • Add the curry paste and fry for 1 minute. This helps release the flavour
      2-3 tablespoon thai red curry paste
    • Pour in the coconut milk and stir into the paste and add the fish sauce
      400 ml coconut milk, 1 tablespoon fish sauce
    • Add the prawns and mange tout or snow peas and simmer for 5 minutes until the prawns are cooked through
      400 g prawns, 150 g mange tout / snow peas
    • Stir in the juice of half the limes and serve with the coriander leaves sprinkled on the top.
      2 limes, 4 tablespoon fresh coriander leaves / cilantro

    Notes

    Ingredients

    • Prawns -use any prawns or shrimp as long as they are peeled and deveined. Large prawns, king prawns, or tiger prawns are better than smaller ones as they have a juicier texture. You can also use cooked prawns or raw prawns. See below for how to defrost prawns.
    • Thai Red Curry Paste - a ready-made curry paste that is easy to use and makes this recipe quick. I recommend using 2 - 3 tablespoons. Start with 2 if you are not sure.
    • Coconut Milk - is a traditional ingredient in Thai curry recipes and adds a creaminess.
    • Fish Sauce - acts a bit like salt and adds a deep savoury umami flavour. It doesn't add a more fishy taste!
    • Limes - the lime juice helps to balance the flavours and cuts through the creaminess of the coconut milk.

    Substitutions

    • Vegetables - In this recipe, I've used red bell pepper, red onion, and mange tout or snow peas. Other vegetables you could use are sugar snap peas, green beans, pak choi, baby corn, bamboo shoots, and carrot. I recommend having at least one green crunchy vegetable. Instead of red onion, you can use spring onion or green onion. Green peppers have a more bitter taste than red peppers but work well. If you don't like coriander /cilantro, try basil leaves instead.
    • Coriander / Cilantro - you can also use basil leaves. Thai basil is best, but any basil leaves will be ok.
    • Coconut Milk - I've used full-fat coconut milk as it gives a thicker sauce. If you want to reduce the calories, use a low-fat or lite version. The sauce will be thinner but will still taste good.

    Storage

    Store in the fridge for up to 2 days. It can also be frozen for up to 1 month. Coconut milk will still taste the same once it has been frozen, but the texture may be slightly grainy and not as smooth as before. It's still safe to eat. Heat the curry gently and stir well. Serve piping hot. Leftover rice can also be frozen.
     

    Nutrition per serving

    Calories: 372kcalCarbohydrates: 17gProtein: 25gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 161mgSodium: 491mgPotassium: 751mgFiber: 4gSugar: 6gVitamin A: 2566IUVitamin C: 77mgCalcium: 139mgIron: 5mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

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    Reader Interactions

    Comments

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    1. Renée

      November 15, 2022 at 9:16 pm

      You had me at Prawn Curry. This looks so tasty, and it comes together so easily. Thanks for the recipe!

      Reply
    2. Anjali

      November 15, 2022 at 8:44 pm

      Love all of the flavors in this recipe!! I know the seafood lovers in my family are going to devour this dish!

      Reply
    3. Kim

      November 15, 2022 at 8:11 pm

      Wow! This was amazing. Made the curry for a family gathering and it was a huge hit with the curry lovers. So easy and so elegant!

      Reply
    4. Charles

      November 15, 2022 at 7:48 pm

      Definitely 5 stars! Your Thai Red Prawn Curry is to die for! I cannot wait to try it! Thanks

      Reply
    5. Kelley

      November 15, 2022 at 7:39 pm

      This was so good! The perfect amount of spice and full of flavor!

      Reply

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