Name: Thai Prawn Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 130 g brown basmati rice (or brown jasmine rice); 2 tablespoons extra-virgin olive oil (or vegetable oil); 1 carrot (thinly sliced into half-moons); 1 red bell pepper (thinly sliced); 2 garlic cloves (grated); ½ teaspoon ginger (grated (optional)); 1 tablespoon Thai red curry paste; 200 ml full-fat coconut milk ((about ½ a can)); 1 teaspoon vegetable stock powder (or half stock cube); 150 g raw king prawns (heads and shell removed); ½ lime; 3 tablespoons fresh coriander (finely chopped)

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There’s something incredibly comforting about a steaming bowl of Thai Prawn Curry. I remember the first time I tried it; the vibrant aromas and rich flavors took me on an adventure to Thailand without leaving my kitchen. As I stirred the bright red curry paste into the coconut milk, it felt like magic. The moment I added the tender prawns and colorful veggies, my heart raced with anticipation. I could already imagine the warm glow of candlelight as my family gathered around the table, ready to experience this dish together. Cooking Thai Prawn Curry has become a cherished tradition in my home, a recipe that speaks to my love for vibrant flavors and simple ingredients. It’s more than just a meal; it’s a celebration of life and love.

Recipe Snapshot

Total Time:
20 mins

Prep Time:
5 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
15 g

Diet:
Gluten-Free, Low FODMAP

Fat:
12 g

Tools Used:
Wooden Spoon, Grater, Frying Pan, Skillet, Chef’s Knife, Saucepan, Large Pot

Why Try This Thai Prawn Curry

Flavor Explosion

One of the most compelling reasons to adore Thai Prawn Curry is its incredible flavor profile. The combination of creamy coconut milk, spicy red curry paste, and fresh ingredients creates a delightful explosion of flavors in every bite. You’ll taste the warmth of the spices and the subtle sweetness of the prawns, making it an unforgettable dish.

Quick and Easy

This recipe is a lifesaver on busy weeknights. It comes together in under thirty minutes, allowing you to enjoy a homemade meal without spending hours in the kitchen. The simplicity of the ingredients means you can whip it up even on those hectic evenings when time is short.

Colorful Presentation

Every plate of Thai Prawn Curry is a feast for the eyes. The vibrant colors of the red bell pepper, orange carrots, and green coriander make it visually stunning. You can impress your guests with this dish, showcasing not only your cooking skills but also your eye for aesthetics.

Healthy and Nutritious

This dish is packed with nutrients! With fresh vegetables like carrots and bell peppers, along with the protein from prawns, it’s a balanced meal. Plus, the use of coconut milk adds healthy fats, making it a satisfying choice for dinner.

Customizable

One of the beautiful aspects of Thai Prawn Curry is its versatility. You can easily switch out ingredients to suit your taste or dietary needs. Whether you prefer different vegetables or want to add heat with extra chili, this recipe allows for creativity and personalization.

Comfort Food

At its heart, Thai Prawn Curry is comfort food. It wraps you in warmth and nostalgia, making you feel at home with every spoonful. It’s the kind of dish that not only satisfies hunger but also lifts your spirits, making it perfect for family gatherings or cozy nights in.

Ingredients Required for Thai Prawn Curry

When it comes to the ingredients for Thai Prawn Curry, each one plays a vital role in creating the perfect balance of flavors. The star ingredients include brown basmati rice, which serves as a hearty base, and king prawns, which add a touch of luxury to the dish. The coconut milk provides creaminess, while the Thai red curry paste offers that essential kick of spice. Together, they create a symphony of flavors that you won’t soon forget.

130g brown basmati rice – A nutty-flavored rice that adds a satisfying base to the dish.
2 tablespoons extra-virgin olive oil – Used for sautéing veggies, bringing richness and depth.

1 carrot – Adds natural sweetness and crunch when sliced into half-moons.
1 red bell pepper – Bursting with color and sweetness to balance the heat.
2 garlic cloves – Infuses the dish with aromatic flavor, a must for any curry.

½ teaspoon ginger – Offers warmth and a hint of spice, optional yet flavorful.
1 tablespoon Thai red curry paste – The heart of the dish, providing that signature Thai flavor.
200ml full-fat coconut milk – Adds creaminess and balances the spices beautifully.

1 teaspoon vegetable stock powder – Enhances the overall flavor of the curry.
150g raw king prawns – The protein in the dish that cooks quickly and adds a tender texture.
½ lime – A splash of acidity to brighten the dish.

3 tablespoons fresh coriander – Chopped to garnish, bringing freshness and an aromatic finish.

Putting Together Thai Prawn Curry

As we dive into making Thai Prawn Curry, you’ll discover how straightforward it is to prepare. Follow these simple steps, and soon you’ll be enjoying a fragrant dish that fills your home with irresistible aromas.

Start by placing the brown basmati rice into a large pot. Add in 600 ml of water, then cover the pan with a lid. Bring the water to a boil, then reduce the heat to a minimum and let it simmer for about 40 minutes. You’ll know the rice is done when it’s soft and slightly chewy. Once cooked, turn off the heat and let the rice sit undisturbed for 5 minutes before serving.

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Once hot, add in the sliced carrot and red bell pepper. Stir-fry these vibrant veggies for about 4 minutes until they start to soften a bit.
Next, add the grated garlic, along with the optional ginger and the Thai red curry paste. Stir-fry the mixture for a further 2 minutes. You should start to smell the aromatic spices filling the air.
Pour in the coconut milk followed by the vegetable stock powder. Bring this heavenly mixture to a gentle boil, then reduce the heat and let it simmer for about 2 minutes.

Now, gently add the raw king prawns into the skillet with the other ingredients. Cook everything together for an additional 2 minutes, or until the prawns are perfectly pink and cooked through. It’s amazing how quickly the prawns come together!
Once everything is cooked through, turn off the heat. Squeeze the juice from half a lime over the curry and sprinkle the chopped fresh coriander on top for that burst of freshness.
Serve your Thai Prawn Curry hot, alongside the fluffy brown basmati rice. Enjoy this delightful dish with family or friends—it’s bound to be a hit!

Things Worth Knowing

Use fresh prawns: For the best flavor, opt for fresh rather than frozen prawns.
Don’t skip the resting time: Allowing the rice to sit after cooking ensures it becomes fluffy and perfect.
Adjust spice levels: If you prefer a milder curry, start with less curry paste and add more as needed.

Experiment with vegetables: Feel free to swap in your favorite veggies or whatever is in season.

Tips for Success

Every dish has its secrets, and Thai Prawn Curry is no exception. Here are some tips to ensure your curry turns out perfectly every time.

Storage: Store any leftover curry in an airtight container in the fridge for up to 2 days without the prawns.

Freezing: You can freeze the curry for up to 1 month without the prawns. Just defrost and reheat gently, adding the prawns just before serving.
Pairing: This dish pairs beautifully with a side of fresh green salad or crusty bread to soak up the sauce.
Garnish: Consider adding chopped peanuts or cashews on top for added crunch and flavor.

Spice it up: If you love heat, add some sliced fresh chili or chili flakes to the curry while cooking.

Pairing Suggestions for Thai Prawn Curry

When it comes to serving Thai Prawn Curry, there are plenty of delicious options to enhance the experience.

Rice: Serve with fluffy brown basmati rice for a satisfying meal.

Salad: A light green salad with a tangy dressing complements the richness of the curry perfectly.
Spring Rolls: Consider pairing with spring rolls for a delightful appetizer.
Occasions: This dish is perfect for family dinners, romantic nights, or special occasions where you want to impress.

Storage Tips: Leftovers can be stored in the fridge or freezer. Just ensure you add prawns when reheating.
Seasonal Pairing: Serve in the warmer months for a refreshing meal that celebrates the flavors of summer.

FAQ

Absolutely! Frozen prawns are a convenient option, and they can be used in Thai Prawn Curry. Just be sure to thaw them completely before adding them to the dish. This will ensure even cooking and prevent them from becoming rubbery. When using frozen prawns, simply add them to the skillet and adjust the cooking time slightly to ensure they are heated through and cooked to perfection.

Thai Prawn Curry pairs wonderfully with a variety of sides. Fluffy rice is a classic choice, as it soaks up the delicious sauce beautifully. Additionally, you can serve it with a fresh green salad, garlic naan, or even spring rolls for a complete meal. If you’re looking for something lighter, a side of steamed vegetables or a cucumber salad can be refreshing and balance out the richness of the curry.

The spice level of Thai Prawn Curry can be adjusted to your preference. The Thai red curry paste is what gives the dish its heat, so if you like it milder, you can start with less curry paste and add more as needed. Conversely, if you enjoy a bit of a kick, feel free to increase the amount of curry paste or add fresh chilies to the mix. The beauty of this recipe is its versatility, allowing you to tailor it to your taste.

Yes! While Thai Prawn Curry traditionally features prawns, you can easily make it vegetarian or vegan by substituting the prawns with tofu or a variety of vegetables. Just sauté the tofu until golden brown and follow the same steps to make the curry. You can also use chickpeas for added protein, making a delicious and satisfying vegetarian version of this curry.

Conclusion

Thai Prawn Curry is a dish that encapsulates the vibrant flavors of Thailand, making it a favorite in many homes. Its beautiful combination of spices, fresh ingredients, and comforting textures create a meal you won’t forget. I encourage you to try making this delightful curry; you might just find it becomes a staple in your kitchen, bringing friends and family together around the table.

Thai Prawn Curry

The ultimate comfort food that brings the taste of Thailand into your kitchen. This Thai Prawn Curry is rich, creamy, and oh-so-easy to make—perfect for a quick weeknight dinner. You won't want to miss out on this vibrant dish!

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Prep Time 5

Cook Time 15

Total Time 20

Course Dinner

Cuisine Thai

Servings 2 servings

Calories 350 kcal

Equipment

Wooden Spoon
Grater
Frying Pan
Skillet
Chef's Knife
Saucepan
Large Pot

Ingredients

130 g brown basmati rice or brown jasmine rice
2 tablespoons extra-virgin olive oil or vegetable oil
1 carrot thinly sliced into half-moons
1 red bell pepper thinly sliced
2 garlic cloves grated
½ teaspoon ginger grated (optional)
1 tablespoon Thai red curry paste
200 ml full-fat coconut milk (about ½ a can)
1 teaspoon vegetable stock powder or half stock cube
150 g raw king prawns heads and shell removed
½ lime
3 tablespoons fresh coriander finely chopped

Instructions

Start by placing the brown basmati rice into a large pot. Add in 600 ml of water, then cover the pan with a lid. Bring the water to a boil, then reduce the heat to a minimum and let it simmer for about 40 minutes. You'll know the rice is done when it’s soft and slightly chewy. Once cooked, turn off the heat and let the rice sit undisturbed for 5 minutes before serving.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Once hot, add in the sliced carrot and red bell pepper. Stir-fry these vibrant veggies for about 4 minutes until they start to soften a bit.
Next, add the grated garlic, along with the optional ginger and the Thai red curry paste. Stir-fry the mixture for a further 2 minutes. You should start to smell the aromatic spices filling the air.

Pour in the coconut milk followed by the vegetable stock powder. Bring this heavenly mixture to a gentle boil, then reduce the heat and let it simmer for about 2 minutes.
Now, gently add the raw king prawns into the skillet with the other ingredients. Cook everything together for an additional 2 minutes, or until the prawns are perfectly pink and cooked through. It’s amazing how quickly the prawns come together!
Once everything is cooked through, turn off the heat. Squeeze the juice from half a lime over the curry and sprinkle the chopped fresh coriander on top for that burst of freshness.

Serve your Thai Prawn Curry hot, alongside the fluffy brown basmati rice. Enjoy this delightful dish with family or friends—it's bound to be a hit!

Notes

Tip 1: Store any leftover curry in an airtight container in the fridge for up to 2 days without the prawns.
Tip 2: You can freeze the curry for up to 1 month without the prawns. Just defrost and reheat gently, adding the prawns just before serving.

Tip 3: This dish pairs beautifully with a side of fresh green salad or crusty bread to soak up the sauce.
Tip 4: Consider adding chopped peanuts or cashews on top for added crunch and flavor.
Tip 5: If you love heat, add some sliced fresh chili or chili flakes to the curry while cooking.