Quick Thai red prawn curry

Name: Quick Thai red prawn curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Cuisine: Thai recipes
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)

Easy
June 2017

Easy
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.

Nutrition: per serving

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

Nutrition: per serving

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

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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)

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.

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.

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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