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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.
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 142kcal
Author Amy Fulwood

Ingredients

  • 2 tbsp 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 tsp Fish Sauce
  • 1 tsp Sugar
  • Fresh Coriander chopped, to serve
  • Rice or Noodles to serve

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.

Notes

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

Nutrition

Calories: 142kcal | Carbohydrates: 13g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 189mg | Sodium: 827mg | Potassium: 316mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4575IU | Vitamin C: 96.6mg | Calcium: 166mg | Iron: 3mg