Thai Red Prawn Curry Recipe
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!
Servings 2 Servings
Calories 476kcal
Ingredients
- 250 g Prawns 9oz
- 100 g Green Beans ¾ Cup
- 3 Garlic Cloves
- 225 ml Tin of Coconut Milk 8oz
- 1 Thai Birds Eye Chilli Pepper
- 2-3 Spring Onions
- 50 g Thai Red Curry Paste 3 tablespoon
- 1 tablespoon Brown Sugar (add more to balance the taste to your liking)
- 1 tablespoon Fish Sauce (add more to balance the taste to your liking)
- 1 Lime (add more to balance the taste to your liking)
- 1 tablespoon Cooking Oil
- 4 Lime Leaves
Instructions
- Chop the garlic as finely as you can.
- Top and tail the green beans and cut them into 5-6cm (2") 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 lime leaves.
- 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 lime leaves, 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.
Video
Notes
If you want a looser sauce add some fish stock with the coconut milk
Nutrition
Serving: 1 | Calories: 476kcal | Carbohydrates: 26g | Protein: 36g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Cholesterol: 290mg | Sodium: 2550mg | Fiber: 4g | Sugar: 9g
