Quick Thai red prawn curry
- Published: 26 Jul 17
- Updated: 18 Mar 24
We’ve used a good quality spice paste to make this curry in a hurry. Combined with coconut milk, prawns, Asian greens and zingy fresh lime it makes a healthy dinner that’s packed with flavour.
For a recipe like this but with Indian spices, try our Bengali prawn curry.
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Serves 4
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Hands-on time 15 min
Ingredients
- Sunflower oil for frying
- 2 tbsp Thai red curry paste (we used Thai Taste)
- 1 lemongrass stalk, bruised
- 360g sustainable/organic raw shelled prawns
- 600ml light coconut milk
- 1½ tbsp fish sauce
- 4 pak choi, halved
- Juice 1 lime, plus wedges to serve
- Small bunch fresh coriander, leaves picked
- 1 red chilli, finely sliced diagonally
To serve
- Steamed basmati rice (optional)
Method
- Heat a glug of oil in a large saucepan over a medium-high heat and fry the curry paste and lemongrass stalk for a minute. Add the prawns and stir-fry for 2 minutes more.
- Pour in the coconut milk and fish sauce, then bring to a fast simmer. Add the pak choi and cook for 3 minutes, then add the lime juice, most of the coriander leaves and the chilli. Serve with extra lime wedges, coriander and steamed basmati rice.
- Recipe from June 2017 Issue
Nutrition
- Calories
- 251kcals
- Fat
- 16.6g (9.9g saturated)
- Protein
- 18.8g
- Carbohydrates
- 5.3g (3.4g sugars)
- Fibre
- 2.3g
- Salt
- 2.3g
delicious. tips
Red curry paste tends to be spicier than green curry paste, so use green if you prefer a milder curry.
Next time: swap prawns for fish, such as sustainable haddock, coley or cod. Add in step 2, and cook for 2 minutes longer to make sure the fish is cooked through.
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