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)
- 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
- Steamed basmati rice (optional)
- 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.
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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