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.
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.