15 Minute Thai Prawn Curry

Thai prawn curry is a quick and easy dinner recipe made with red curry paste, spring onions and red pepper. It's perfect served with rice or over noodles.

Spicy prawny goodness 🦐

This is such a good healthy dinner. Full of spice and flavour - it's so much simpler to make than it tastes. I used a ready made Thai red curry paste because it makes this dish come together so quickly. 

I love treating us to prawns sometimes on a weeknight. We don't have them very often because they're a bit more expensive than some other meats or keeping it veggie like we normally do on a weeknight. Another good weeknight option is this prawn sandwich!

I've been working on creating a whole collection of 15 minute recipes this year and it's coming along nicely. From kimchi fried rice to noodle salad and salmon linguine there's a whole load of 15 minute recipes to be found on the site now and they're all guaranteed deliciousness.

Why we love this Thai prawn curry:

• First off it takes just 15 minutes to make so it's the perfect quick and easy weeknight dinner 
• It's a healthy recipe and you can add extra veggies or serve with brown rice or another healthy grain to make it even healthier
• This recipe is also gluten free and dairy free so it's great for people with dietary restrictions
• It's also a versatile recipe which you can make completely vegan by using vegetables instead of prawns and leaving out the fish sauce or you can try adding chicken or beef instead of the prawns

Prawn Thai Curry Ingredients:

• Thai Red Curry Paste: You can usually buy this in supermarkets but if not you could order it online (scroll down for a link to the brand we use)
• Coconut Milk: For that creamy richness
• Prawns: Try and get sustainably sourced ones if you can
• Red Pepper: Adds a lovely touch of sweetness and crunch
• Spring Onions
• Lime: Zest and juice
• Fish Sauce: I know it smells gross but it tastes amazing in this curry
• Sugar
• Fresh Coriander and Rice: To serve

Red Thai Prawn Curry Instructions:

1. Fry the curry paste: Heat vegetable oil and add the curry paste, fry for a couple of minutes, then add the pepper and spring onion and stir to coat.
2. Simmer the curry: Add the coconut milk, lime zest and juice, fish sauce and sugar and bring to a simmer.
3. Add the prawns: Add the prawns to the curry then cook for another few minutes until the prawns are cooked through. 

Expert tips for making Thai red prawn curry:

• To make this recipe vegan simply switch the prawns for extra veggies and leave out the fish sauce, it will still taste delicious!
• If you're sensitive to spice you can adjust how much curry paste you use or add more coconut milk to make it milder
• If you want to make this curry healthier then you can add extra veggies like broccoli or spinach
• If you'd rather a different meat you could try adding chicken at the start of cooking or chunks of white fish
• How to serve prawn curry: I love this curry served with some plain rice and plenty of chopped coriander for a bright and fresh flavour

Want more? Try these other curry recipes!

• Jackfruit Seeds Curry
• Creamy Cauliflower and Chickpea Curry
• Easy Thai Green Curry
• Pressure Cooker Vegetable Curry
• Creamy Prawn Curry with Potato
• Spicy Halloumi Curry with Potato

Recipe

15 Minute Thai Prawn Curry

Thai prawn curry is a quick and easy dinner recipe made with red curry paste, spring onions and red pepper. It's perfect served with rice or over noodles.

4.50 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Thai

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 servings

Calories: 142kcal

Author: Amy Fulwood

Ingredients

• 2 tablespoon Thai Red Curry Paste
• 1 400g tin Coconut Milk
• 150 g Large Raw Prawns
• 1 Red Pepper sliced
• 70 g Spring Onions sliced
• 1 Lime zest and juice
• 1 teaspoon Fish Sauce
• 1 teaspoon Sugar
• Fresh Coriander chopped, to serve
• Rice or Noodles to serve

UK Measures - US Measures

Instructions

• Heat a drizzle of vegetable oil in a large pot over a medium heat and add the curry paste. Fry for a couple of minutes until fragrant then add the pepper, spring onion, coconut milk, lime zest and juice, sugar and fish sauce.
• Bring to a simmer then add the prawns and cook for a couple more minutes until the prawns are pink and cooked through. Serve with rice or noodles and chopped with coriander.

Nutrition Facts

15 Minute Thai Prawn Curry

Amount Per Serving

Calories 142 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 189mg63%

Sodium 827mg34%

Potassium 316mg9%

Carbohydrates 13g4%

Fiber 4g16%

Sugar 7g8%

Protein 17g34%

Vitamin A 4575IU92%

Vitamin C 96.6mg117%

Calcium 166mg17%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

Like the look of this recipe? Make sure you pin it for later!