This Thai red prawn curry recipe is hot, sour, sweet & salty, it also cooks in 15 minutes which makes it way quicker than calling for takeout!
Quick Prawn Curry.
I love seafood curry recipes and not only because they taste sublime, but they are also so quick to make!
The great thing about it is that it is not just quick but it is so easy too!
You can of course make your own Thai red curry paste, and I usually do. But if you want to use store bought, go right ahead this is meant to be a quick dinner!
My personal favourites are either Lobo or Maesri but use what you like.
This dish is one that I pretty much always have all of the ingredients for in either my fridge or store cupboard!
But be aware to get ALL of your prep done first. This recipe cooks in 10 minutes, you do not have time to find that fish sauce!
The only rule for the shrimp or prawns in this Thai curry is to go big or go home!
I live in rural Hungary so almost always use frozen prawns and defrost them before cooking.
I try to find raw frozen prawns if I can but sometimes I can only find “blanched”. They work, but you can skip the step of cooking them for 2-3 minutes in the curry paste.
Throw them in and then go straight into step 10.
For me coconut milk has to be the full fat kind, in fact that pretty much goes for everything. It has a better mouth feel and flavour, but if you want to go for low fat then knock yourself out.
Kaffir lime leaves may be a stretch for some out there, I usually have some fresh leaves in my freezer.
But if all you have is dried fear not, just soak them in boiling water whilst you do the rest of the prep, then shred later. Be sure to remove that central vein though!
Finally the chilli, I recommend using Thai birds eye chillies.
They approach the lower end of the heat range for habanero chillies, so hot stuff! If that is not for you feel free to sub in something a little milder, or maybe even add more.
As with many of my curry dishes I am a sucker for simplicity when it comes to sides.
I often prefer simple plain rice, in the case of this Thai red prawn curry boiled Jasmine rice.
But this Thai red curry is also great with coconut rice if you feel so inclined.
This insanely quick Thai red prawn curry is not only delicious but it comes together in just 15 minutes and you can use frozen, fresh or even pre-cooked prawns!
- 275 g (10 oz) Prawns
- 100 g (3/4 Cup) Green Beans
- 3 Cloves Garlic
- 165 ml (2/3 Cup) Coconut Milk
- 1 Thai Birds Eye Chilli Pepper
- 1 Spring Onion
- 3 Tbsp Thai Red Curry Paste
- 1 Tbsp Brown Sugar
- 1 Tbsp Fish Sauce
- 1 Lime
- 1 Tbsp Cooking Oil
- 1 Kaffir Lime Leaf
- Chop the garlic as finely as you can.
- Top and tail the green beans and cut into 5-6cm lengths.
- Finely slice the spring onions at a 45° angle separating the white part from the green part.
- Remove the central vein and finely shred the kaffir lime leaf.
- Cut the birds eye chilli into small rings.
- Heat a pan over a medium high heat and add the oil.
- Throw in the garlic, chilli and white parts of the spring onions and fry for 1-2 minutes.
- Turn the heat up to high and add the curry paste and kaffir lime leaf then cook for 2 minutes.
- Add the prawns and cook for 2-3 more minutes stirring constantly.
- Add the coconut milk, fish sauce, brown sugar and squeeze in the lime juice and cook for 2 minutes.
- Finally, add the green beans and cook until they are hot which should take a final minute or two.
- Serve sprinkled with the green parts of the spring onion.
Amount Per Serving: Calories: 476Total Fat: 27gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 290mgSodium: 2550mgCarbohydrates: 26gFiber: 4gSugar: 9gProtein: 36g
Calorific details are provided by a third-party application and are to be used as indicative figures only.