Prawn red Thai curry with coconut rice
You can’t beat a quick curry recipe and this one, made with prawns and served with coconut rice, is ready in 20 minutes – so much quicker than a takeaway.
Switch up the spices and try our Thai green prawn curry too.
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Ingredients
- 200g basmati rice
- 1 tbsp groundnut oil
- 2cm fresh ginger, cut into matchsticks
- 2 garlic cloves, finely sliced
- 1 red chilli, finely sliced
- 2-3 tbsp Thai red curry paste (see tip)
- 400ml tin coconut milk
- 1 tbsp Thai fish sauce
- 100ml vegetable stock
- 6 baby pak choi, halved or quartered
- 450g raw, peeled king prawns
- Juice of 1 lime, plus wedges to serve
- Handful of fresh coriander, chopped
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Method
- Put the rice in a pan and rinse well in cold water. Drain, then add more water to 1cm above the level of the rice. Bring to a simmer over a gentle heat, cook for 1 minute, then cover tightly, turn off the heat and leave to cook undisturbed.
- Meanwhile, heat the oil in another saucepan, add the ginger, garlic and chilli and soften for a couple of minutes. Add the red curry paste and cook, stirring, for 2-3 minutes, then add two thirds of the coconut milk along with the fish sauce and vegetable stock. Bring to a gentle simmer and cook for 5-6 minutes. Add the pak choi and the prawns, then cook for 4-5 minutes more.
- Check the rice is cooked and all the liquid has been absorbed, then stir through the remaining coconut milk until well combined. Serve the curry scattered with coriander.
Nutrition
- 511kcals Calories
- 22.9g (15.7g saturated) Fat
- 29.3g Protein
- 43.2g (1.8g sugars) Carbs
- 1.8g Fibre
- 1.8g Salt
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