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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)

Published: 26 Jul 17
Updated: 18 Mar 24

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.

Easy
June 2017

Test kitchen approved

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

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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

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.

Recipe from June 2017 Issue

Nutrition

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

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.