Get ready for the best Thai Red Prawn Curry you’ve ever tasted. This quick and easy one‑pot recipe is ready in under 20 minutes, making it perfect for busy weeknights. Using simple supermarket ingredients, the creamy coconut curry develops bright, layered flavours — a real family favourite.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- Method
- Leftovers & Storage
- Recipe FAQs
- More Prawn Recipes
- Recipe Card
Why this recipe works
This Thai Red Prawn Curry is warming, comforting and packed with flavour, yet it comes together quickly. The creamy coconut milk balances the zing of lime and lemongrass, while the red curry paste brings gentle, aromatic heat. The result is a bright, satisfying curry that feels fresh despite being made in a single pan in under 20 minutes.
Serve it with jasmine or brown rice, coconut rice, quinoa or flatbreads to soak up the sauce. If using a rice cooker, start it about 10 minutes before the curry so everything finishes together.
Ingredients to make Thai Red Prawn Curry
- Coconut milk – the base for the sauce, adding creaminess and depth.
- Red Thai curry paste – made from red chillies, garlic, lemongrass and spices; it adds warmth and aroma.
- Lemongrass – crush the stalk to release its citrusy fragrance.
- Red pepper – sweet and colourful; sliced or chopped.
- Green beans – for snap and extra freshness.
- Lime zest – brightens and balances the coconut richness.
- Basil – fresh basil lifts the finished curry.
- Maple syrup – a touch of sweetness to round out the flavours.
- Prawns – raw or properly thawed frozen prawns; add at the end to avoid overcooking.
See the recipe card below for exact quantities.
Substitutions
- Coconut cream can replace coconut milk for a richer sauce; thin with water if needed.
- Sweeteners – honey or a small amount of sugar can stand in for maple syrup.
- Lime – lemon can be used if lime is unavailable.
- Protein – swap prawns for chicken (pre-cooked) or make a vegan version with tofu or tempeh.
- Vegetables – use baby corn, bamboo shoots, bean sprouts or any leftover veg you have on hand.
Variations
- Kid-friendly: Reduce the curry paste for milder heat or use just vegetables or chicken for picky eaters.
- Deluxe: Serve with steamed basmati rice, chopped coriander and lime wedges; use tiger prawns for presentation.
- Spicy: Add fresh chillies or extra curry paste to increase heat.
How to make Thai Red Prawn Curry
Step 1: Prepare the lime and vegetables. Zest the lime and chop the red pepper and trim the green beans.
Step 2: In a large frying pan, combine the curry paste, coconut milk and lemongrass with a pinch of salt and pepper. Simmer gently for 4–5 minutes to infuse the aromatics.
Step 3: Add the chopped pepper, green beans, lime zest and maple syrup. Simmer for another 5–6 minutes until the vegetables are tender-crisp.
Step 4: Stir in the prawns and basil and simmer for 4–6 minutes, or until the prawns are cooked through and pink. Serve immediately.
Hint: Larger prawns may need a little longer; watch closely to avoid overcooking.
Leftovers & Storage
Store leftover curry in an airtight container in the fridge for up to 2 days; flavours often deepen overnight. Note that cooked prawns should only be reheated once. If you start with raw prawns and cook the dish fresh, you can reheat it once after cooking. Freeze cooled curry in suitable containers for up to 3 months; defrost thoroughly and reheat until piping hot.
Recipe FAQs
Red curry paste typically combines red chillies, garlic, lemongrass, salt and spices such as turmeric. It provides the aromatic heat and character of the curry.
Thai red curry is often spicier than many Indian curries, but heat levels vary. This recipe is kept mild so it’s family-friendly; increase or decrease the paste to suit your tolerance.
You can add pre-cooked prawns, but be careful: pre-cooked prawns should only be reheated once. If using raw prawns, add them near the end of cooking so they finish in the sauce.
A key difference is that many Thai curries use coconut milk as the base, while Indian curries more commonly use yoghurt or dairy-based cream. The spice blends and herbs also differ, giving each cuisine a distinct flavour profile.
More Prawn Recipes
- Prawn Curry
- Prawn Linguine
- Prawn Salad
- Prawn Noodles
- Dairy Free Fish Pie
- Garlic Prawns
YOU MIGHT ALSO LIKE…
15 Minute Dinners
Thai Curry Noodle Soup
Dinner
Vegetable Thai Green Curry
Dinner
Vegan Pad Thai
Dinner
Vegan Thai Curry
Tried this Easy Thai Red Prawn Curry recipe? Please leave a star rating and a comment to let me know how it went. P.S. Never miss a new recipe — subscribe to get healthy recipes sent to your inbox.
Easy Thai Red Prawn Curry
Equipment
- Chopping board
- Knife
- Large pot or frying pan
Ingredients
- 1 can coconut milk
- 5 tbsp red Thai curry paste
- 1 lemongrass stalk
- 1 red pepper, chopped
- 100 g green beans
- Zest of 1 lime
- 1 handful basil
- 1 tbsp maple syrup
- 240 g raw prawns
Instructions
- Chop the vegetables and zest the lime.
- In a large pot or frying pan, combine the curry paste, coconut milk and lemongrass with a pinch of salt and pepper. Simmer for 4–5 minutes.
- Add the chopped pepper, green beans, lime zest and maple syrup. Simmer for a further 5 minutes.
- Add the prawns and basil and simmer for 4–6 minutes until the prawns are cooked through. Serve immediately.
Notes
To store: Refrigerate up to 2 days. Flavours often improve after resting. Remember that cooked prawns should only be reheated once.
To freeze: Cool, then freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.
Tips: Give lemongrass a quick squash with the side of a knife before adding to release more flavour. Choose good-quality coconut milk for a creamier sauce. Increase the curry paste for more heat or add fresh chillies.
Nutrition
Carbohydrates: 17 g |
Protein: 13 g |
Fat: 22 g |
Saturated Fat: 19 g |
Fiber: 3 g |
Sugar: 11 g
