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!
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.