Quick Thai red prawn curry

  • Portion size: Serves 4
  • Hands-on time 15 min
  • Difficulty: easy

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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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)
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Method

  1. 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.
  2. 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.
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  • Nutrition

    • 251kcals Calories
    • 16.6g (9.9g saturated) Fat
    • 18.8g Protein
    • 5.3g (3.4g sugars) Carbs
    • 2.3g Fibre
    • 2.3g Salt

    Quick wins & 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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