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Prawn red Thai curry recipe

Prawn red Thai curry recipe

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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Seafood curry
  • Prawn curry

This is the quickest and easiest prawn red Thai curry recipe ever. Serve with hot jasmine rice.

74 people made this

IngredientsServes: 4

  • 2 (400g) tins coconut milk
  • 2 tablespoons red Thai curry paste
  • 1 tablespoon fish sauce
  • 1 fresh red chilli, seeded and minced
  • 24 large prawns, peeled and deveined

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. In a wok, combine coconut milk, curry paste, fish sauce and minced chilli. Slowly bring to a simmer over medium low heat, stirring frequently.
  2. Reduce heat to low, and add prawns. Cook uncovered, stirring frequently, until prawns are cooked and flavours mellow, about 15 minutes.

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Reviews & ratingsAverage global rating:(72)

Reviews in English (62)

I followed the recipe but I found it to be too sloppy. I had to use cornflour to thicken it up as time was short, however this seemed to make it less fiery. I would suggest using less coconut milk than the recipe states.-26 Oct 2009

This recipe is quick and easy because it is from a jar and using prepared prawns, I suggest buying the whole thing ready made so you will have the time to read up how to make your own authentic pasteAuthentic Thai Currys are 'sloppy' as I have read some reviews describing them, adding cornflower does take some of the taste away, Thai curries are accompanied by 'Sticky Rice' anyone that has eaten in Thailand will know this.-27 Jan 2015


If you like Thai food, this is a great recipe. I made it twice, once with regular coconut milk and once with "Lite" coconut milk. I think the taste is better with the "Lite". I think it seems too "heavy" with the regular. Another bonus is the fact you shave two thirds of the calories and fat off by using the "Lite".-14 Feb 2003

10 Crayfish Tails deveined 800g Prawn Tails deveined 5 Jam Tomatoes grated or crushed in a blender 1 can of Tomato puree 1 can of Coconut cream 3 large garlic cloves 2 crushed for frying, and 1 for the onion mix 2 medium chilies 1 onion 200g Butter Robertson Fish Spice 1 tablespoon Thai Red Curry Paste 3 tablespoon Kashmiri Chili Powder 2 tablespoon Sweet Chilies Sauce Salt to taste Coriander and toasted coconut shavings for garnishing

1. Melt Butter in and add garlic when butter starts to sizzle, fry the prawn tails in the butter and garlic and add fish spice and salt according to taste. Once curled and pink then remove from the heat and set aside. 2. Fry the the crayfish tails in the same pot with butter and garlic, as above, add fish spice and salt according to taste. Once cooked remove from heat and set aside. 3. Crush onion, chilies and garlic clove in a blender or finely chop them and add to the butter garlic mixture and braise. 4.Once onion is cooked through add Kashmiri chili powder, Thai red curry paste and simmer for a minute before adding tomatoes, puree and sweet chilies sauce. 5.Cook on medium to low heat for 5-6 minutes and when cooked, add in the coconut cream and simmer for another 2 minutes. 6.Add in the fried crayfish and prawns to the curry sauce, gently mix and simmer for another 5 - 7 minutes. 8. Remove from heat, add chopped coriander and if you like, you can add some toasted coconut shavings as a garnish. Serve with rice or soft roti.. ENJOY!!

This Thai-inspired red prawn curry is certainly not an authentic dish but it’s still packed full of flavour. The key to this simple recipe is the red curry paste available in most major grocery stores, it’s a great way to create a big punch of flavour with minimal effort. Plus, most brands are made solely of real food ingredients, such as lemongrass, galangal root, coriander root and kaffir lime peel, so you can feel good about taking this shortcut in the kitchen.

This easy red prawn coconut curry is packed full of protein, veggies and a rich and creamy coconut sauce. Not only is it quick and easy to prepare, but it stores well as leftovers so you will have healthy meals for days to come.

More Healthy Curry Recipes:

How to make a red Thai prawn curry

You won’t believe this curry took 20 minutes to cook when you taste its incredible depth of flavour. Rich, warming and packed with fresh, flavourful ingredients, this recipe could well become your weeknight go-to

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Prawn red Thai curry with rice

1 small pack green beans, chopped
1 carrot, sliced
1 small bunch coriander, chopped
25g red Thai curry paste
​200ml coconut milk
​120g prawns
​250g pack cooked basmati rice
1 lime

Trim the green beans and chop into thirds. Remove and discard the ends from the carrot then slice into thin rounds. Roughly chop the coriander. Heat a splash of oil in a frying pan on medium-high heat.

Add the carrots and stir-fry until starting to soften, 2-3 minutes. Add the green beans and stir-fry for another minute. Stir in the curry paste and Thai garnish and cook for 30 seconds. Mix in the coconut milk and add the prawns. Bring to a simmer, cover with a lid (or some foil), and cook for 5 minutes. Tip: the prawns are cooked when pink on the outside and opaque all the way through.

Meanwhile, squeeze the pouch, tear open slightly and microwave the rice at 800W for 2 minutes (or stir-fry for 3 minutes in a dry frying pan over a medium-high heat).

Halve the lime and add a squeeze of the juice to your curry. Season to taste with salt and pepper and add more lime if you like. Serve the rice in bowls topped with the curry and a sprinkling of coriander.

Recipe from HelloFresh’s Rapid Box (

Thai Prawn Red Curry | Recipe with HelloFresh | Gifted

The idea of having fresh ingredients turn up on the doorstep each week, pre packed and weighed, separated into bags and containers ready to empty into pans is my idea of kitchen heaven. Don’t get me wrong I love cooking from scratch and this just cuts out the middle man of weighing and measuring everything, all those tedious jobs while cooking.

HelloFresh are a company that delivers just that, brown paper bags filled with everything you need to create recipes for either 2 or 4 people and I was lucky enough this past week to get to try out some of the recipes!

Our absolute favourite, which I have documented step by step to show you just how easy everything was, is the Thai Prawn Red Curry. I am not a spice girl so usually turn down anything I think might have a kick but with these recipes you can skip ingredients you don’t like, add more or less of what you do like and generally tweak them to how you prefer your dishes!

As I mentioned earlier, everything comes in a numbered bag that corresponds with a recipe card. You simply open the bag and take out all of the ingredients needed, which are already pre weighed and packaged in the right volumes based on whether you are cooking for 2 or 4.

For the red thai curry all of the veg needed slicing finely, the lemon grass crushing and the garlic and ginger grating.

The peppers and carrots were then popped in a pan and cooked for 5 minutes until starting to soften.

Meanwhile add enough water to a pan according to the rice instructions, adding in half the pack of stock and the star anise. Bring to the boil and cook the rice for 10 minutes then set to one side to finish cooking in its own heat while the curry is prepared.

Stir the ginger, garlic and red curry paste (I only added a small amount as I was worried it would be too spicy but could have easily added more as it actually wasn’t too bad!) and add in the coconut milk and small amount of cold water.

Bring to the boil and simmer for 5 minutes.

Add in the prawns and make sure they are covered by the liquid. The prawns will be cooked when pink throughout.

Place half of the rice into a dish and add a generous amount of the curry and sauce. Finish with a sprig of coriander.

The whole process too less than 20 minutes start to finish so I will most definitely be making this again, the girls loved it too so I think I may try and slip a few extra veggies in there next time too!

If you would like to try HelloFresh to find out for yourself just how simple the recipes are why not give them a trial. To receive 50% off your first two boxes just click on THIS LINK and apply the code MAKEITFRESHDEB

I was provided with a sample box free of charge and under no obligation to post on my blog, I however wanted to share the recipe and money off opportunity.

Tips On The Perfect King Prawn Curry Recipe

  • Make your life easy and get some store-bought Thai Red Curry Paste. But if you prefer to make your own then you can check out this red curry paste recipe.
  • Use already cooked frozen prawns for this curry but you can also use uncooked prawns which will take a little longer to cook.
  • You can also use regular cooked frozen prawns instead of king prawns.
  • You can substitute other beans like black-eyed beans or borlotti beans for the chickpea in this prawn curry recipe.
  • Chop your vegetables small so your curry cooks quickly.
  • This recipe is immensely adaptable. Feel free to add other quick-cooking vegetables like mushroom, green beans and broccoli.

Thai Prawn and Pineapple Curry, 'Kaeng Khua Saparot'

The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls.



  • 1 Tablespoon Garlic Finely Chopped
  • 2 Tablespoons Red Curry Paste
  • 2 Tablespoons Chopped Tomato
  • 2 Cups Coconut Milk
  • 1 Cup Pineapple (cubed or pulped)
  • 4 Tablespoons Fish Sauce
  • 2 Teaspoons Palm Sugar
  • 1 Teaspoon Lime Juice
  • 16 Prawns about 3
  • 3 Kaffir Lime Leaves, Shredded
  • 1 Tablespoon Thai Chile Peppers, Slivered
  • 15 Fresh Thai Basil Leaves

Method for Thai Prawn and Pineapple Curry, 'Kaeng Khua Saparot'

Peel, devein, and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.

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Fabulous, quick, and foolproof! I didn't have halibut or fish, nor shallots or fresh cilantro. However, I did have a big bag of frozen shrimp, a small onion, ground coriander, and the red pepper and coconut milk. This came together in a snap, and got rave reviews from the entire family! Better than take-out!

This was a great recipe. I followed the suggestions and added snap peas, cherry tomatoes (halved), garlic and brown sugar. Mae Ploy was my brand of red curry and it was spicy enough.

Used the suggested red curry, but there was not enough spice. Added a serrano chile and it was still mild. Great base, but more is needed to make it better.

This is quite tasty, with small modifications. The most important thing is to change the procedure. Add the peppers (cut into 1/4" slices) and vegetables like cherry tomatoes and beans when you add the seafood and not before. This lets them retain crunch and separate flavor instead of becoming soft and incorporated into the sauce). I also add 2 Tbsp minced garlic, an Anaheim chili (or jalapeno) cut into 1/4" slices, and halved cherry tomatoes. Green beans are also a tasty addition. Some comments on the comments: A lot of people think the recipe is too bland, while others think it is too spicy. Part of this is because every brand of red curry paste has a different level of spiciness. Part of it is just palate. For example, after doubling the amount of curry paste, I thought is was perfect, my husband loaded his up with sambal oelek, and my mother thought it was so spicy she couldn't eat it. My advice is to start with a smaller amount of curry paste, cook the sauce, and taste it before adding the seafood and vegetables. Add more curry paste at that point if it isn't to your liking. Same with fish sauce and lime juice. Taste when it's still sauce and adjust the flavors to your taste before adding the seafood and any vegetables you're using. People also comment on the amount of coconut milk. First, make sure you get coconut milk NOT coconut cream. Second, if you cook the coconut milk sauce before adding seafood and vegetables, it gets thoroughly incorporated into the spices and doesn't stand out as a separate flavor.

I feel like I am reviewing the recipe and comments here. I used halibut and shrimp. doubled the curry paste, ginger, lime and fish sauce and added green beans per reviews. I thought the lime and fish sauce were too much and had to add brown sugar to counter. Also added blanched green beans and cayenne before the fish/shrimp. Great recipe with the changes, but it is definitely a taste and adjust recipe.

My husband made this for dinner tonight! The flavours were out of this world not to mention the seafood. Yummy!

We cooked the fish separately and poured sauce on top of the fish. The kids and husband thought it was delicious. I made some extra sauce and will use with chicken.

This is fantastic and super easy. I added a whole diced jalapeño for extra spice. Delicious!!

Great but I'm using a different brand of curry paste that has much more flavor than the recommended brand in the recipe. (They won't let me mention product. )

This has become my go to red curry recipe. It's extremely versatile--you can substitute whatever vegetables or fish you have on hand. I made it last night with three japanese eggplants (cut up and sauteed separately in sesame oil), a red pepper and a 6 oz. salmon filet. I only had one shallot on hand so also used some onion and leeks. i've also made it with catfish and with shrimp. i increase the fish sauce and line slightly. the salmon version is my favorite so far. A really wonderful balance of flavors!

Absolutely delicious. As long as the fish is fresh, the dish tastes like you're eating the freshest meal you've ever eaten. I think it's due to the lime and lime peel. (Unfortunately, I did not have cilantro or basil). But it was perfect. Put some dried lime into your rice to complement the dish.

I doubled the ginger and curry. Added in some cherry tomatoes. Also forgot to buy halibut so just doubled the shrimp instead. Quick and easy and tasty.

This was amazing and really easy/quick. I also made a peanut hoisin sauce that was a nice compliment.

Loved it, also used peanut oil. Hit with my daughters who aren't big fish lovers.

I used peanut oil instead of veg oil, because it's all I had on hand. Omitted cilantro and added lemongrass stalk. The curry paste I used was super hot, so I suggest tasting it and adding more as needed. Mine was too spicy, so I added some juice from a jar of pickled ginger, which did help. I also added a couple halved cherry tomatoes, a little sugar, and a dollop of tomato paste in an effort to cut the spice. It worked. Served over rice. Boyfriend and I both liked it a lot.

So flavorful, and a very easy dish to adjust quantities of pretty much any ingredient to your liking. without throwing the whole dish off. I ended up skipping the halibut altogether and using over a lb. of shrimp as the only protein. Perfect for weeknights since it comes together effortlessly and the ingredients are easy to come by. Will make again.

This was a wonderful surprise. Turned out a lot better than expected. We used langoustines instead of shrimp (8 oz) and a serrano chile. This would taste good on rice noodles as well. I agree that another spoonful of red curry could be added. Next time, we will try the curry base with beef. It really was very good.

This is delicious. The recipe as is, is not too spicy so my son loved it. I have played around with the recipe with great success also - adding more curry paste, more lime juice, and a spoon full of brown sugar - and it ends up tasting more like a favorite curry dish at my favorite Thai takeout. I double the recipe because 4 people eat two servings!

Made this for the first time today - I doubled the amount of curry paste (I used Thai Kitchen), added a dash of cayenne pepper, and added an extra teaspoon of the fish sauce. Used 1 lb. of shrimp instead of the fish/shrimp mix. Added 1 can of bamboo shoots. Came out awesome, and was super easy to make!

The first time I made this, I followed the recipe exactly and it turned out very tasty and authentic. I would recommend not changing any of the ingredients, however, adding more of any of them or using a different protein would be a good way to customize it to your liking. I've made it a few more times, subsituting the fish and shrimp with tofu and japanese eggplant and it was just as delicious, maybe even better. I eat Thai food frequently and in my opinion, the recipe doesn't need to be altered.

It wasn't as good as I expected given the ingredients and rave reviews. I don't like a lot of heat but this was on the bland side. Next time I'll add more fish sauce and curry paste.

This was quite fresh and delicious. I didn't have Thai red curry paste so made my own with ginger, garlic, cumin, coriander, lemongrass, chile, ketchup, pepper, fish sauce, Golden Mountain sauce, whatever I had to add to my mortar and pestal.

Very very tasty recipe. I really enjoyed the lemon juice and the cilantro and basil added a lot of really nice flavours to the dish. I decided to add some scallops as well to the sauce and I did not have halibut so I used Sole instead which tasted really good. The sole kind of broke up into the sauce which I really liked because you would get little chunks of fish in every bite. The recipe was hard to understand when it came to the coconut cream. I think there was a typo or something like that. I added one tiny can (160 mL) of coco cream and I felt that was a tad to much. Next time I will add cream to taste I think. Too much cream made it too thick and white so I just added a little more of all the other ingredients to balance it out. This recipe is amazing if you tweak it a little to your own tastes.

i really like just how this recipe looks i eaten it before with my loved ones all of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you need to test it i guarantee you whatever you will require to this its very tasty

This recipe is fabulous, fresh, flavorful and easy! I used light coconut milk and still found it extremely satisfying. My husband, teenage son, young daughter and I all loved it.

Coconut Curry Shrimp (Creamy, Thai Red Curry)

Posted By Savita

An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free.

Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!!

Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.

So, let's make some Thai Coconut Curry Shrimp for dinner tonight!

(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)

This recipe is super special because by making at home, we 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!


These Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry.

Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.

TIP: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)

Let me summarize why should you try this recipe tonight:

1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk.
2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect.
3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used).
4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors.
5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.

Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)

Watch the video: MISKO Γιουβέτσι με γαρίδες και σάλτσα ντομάτας


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