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.
Servings 2 servings
Calories 142kcal
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
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