Thai Red Curry with Prawns

If you’re after a dinner that’s quick, comforting, and packed with bold flavours, this Thai Red Curry with Prawns ticks every box. It’s rich and creamy from the coconut milk, with just the right amount of heat from the red curry paste, and a gorgeous balance of sweet, savoury, and zesty notes. The prawns stay juicy and tender, soaking up all that fragrant sauce in just a few minutes of cooking. I love adding colourful peppers for crunch and freshness, and finishing with a squeeze of lime and a handful of fresh coriander to really bring it to life.

The best part? It’s ready in around 20 minutes and feels just as satisfying as your favourite takeaway—but so much fresher and lighter. Serve it over jasmine rice or noodles for the full experience, and don’t be afraid to make it your own by throwing in extra veggies or even swapping the prawns for chicken or tofu.

If you love a creamy curry, check out my Speedy Chickpea & Spinach Coconut Curry, super easy and totally satisfying.

Thai Red Curry with Prawns

Juicy prawns cooked in a fragrant Thai red curry sauce with coconut milk, peppers, and fresh herbs, a quick, delicious weeknight meal.

Servings 4

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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Ingredients

  

• 1 tbsp vegetable oil
• 1 onion finely sliced
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tbsp Thai red curry paste
• 1 red pepper sliced
• 1 yellow pepper sliced
• 400 ml coconut milk
• 200 ml vegetable or chicken stock
• 1 tbsp fish sauce
• 1 tsp sugar
• 400 g raw king prawns peeled & deveined
• Juice of 1 lime
• Fresh coriander to garnish
• Optional: jasmine rice or noodles to serve

Instructions

 

• Heat the oil in a large non-stick wok/pan like this to keep everything moving easily. Add the sliced onion and cook for 3–4 minutes until softened.
• Stir in the garlic and ginger and cook for another minute until fragrant.
• Add the Thai red curry paste and cook for 1–2 minutes to release the flavours.
• Toss in the sliced peppers and stir to coat in the curry paste.
• Pour in the coconut milk and stock, then stir in the fish sauce and sugar. Bring to a gentle simmer.
• Let it cook for 5 minutes, until the peppers start to soften and the sauce thickens slightly.
• Add the prawns and cook for 3–4 minutes, until they turn pink and are cooked through.
• Squeeze over lime juice (a citrus squeezer like this makes it a breeze), taste, and adjust seasoning if needed.
• Ladle into bowls, this ladle makes it super easy to serve with plenty of sauce.
• Serve hot, scattered with fresh coriander, alongside jasmine rice or noodles.

Course: Main Course

Cuisine: Thai

Keyword: curry, prawns