Quick Thai red prawn curry
- June 2017
- Serves 4
- Hands-on time 15 min
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.
- 16.6g (9.9g saturated)
- 5.3g (3.4g sugars)
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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