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.