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Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner in just 15 minutes! | aheadofthyme.com

Thai Coconut Red Curry with Prawns


  • Author: Sam | aheadofthyme.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x

Description

Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner in just 15 minutes!


Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 (400 ml) can of coconut milk, regular or lite
  • 1 tablespoon dried lemongrass
  • 1 tablespoon brown sugar
  • 12-15 prawns, deveined
  • 1-2 cups snap peas (or green beans)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1-2 tablespoons Thai fish sauce
  • 1 tablespoon fresh lime juice
  • 1 cup fresh basil leaves

Instructions

  1. Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.
  2. Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.
  3. Add the prawns, snap peas (or green beans), and bell peppers. Cook uncovered for 4-5 minutes until prawns are cooked.
  4. Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles.
  • Category: Curry
  • Cuisine: Thai

Keywords: Thai red curry, prawn curry, red curry, curry, weeknight dinner