Thai Red Curry with Prawns

July 20, 2016 2 Comments

Thai Red Curry with Prawns Serving Presentation

Luscious. I love that word and hate the fact that my Thai tongue has difficulty in getting around it to pronounce it properly! However, to me it’s a word that truly describes the combination of King prawns in a Thai red curry sauce. Despite the fact that I always have a bag of prawns in the freezer (and a packet of curry paste knocking around:-)), this is not a dish I eat often. The reason for that is simply that it is one of my all time favourites and so I keep it as a treat. This dish just works. It looks great, tastes wonderful, and yet takes only minutes to prepare. Treat yourself!
I like to buy my prawns with the shell on and peel them myself. However, I know that not everyone likes to peel prawns so use peeled prawns if you prefer. I use up to about 500g of prawns depending on how many I'm feeding. The important thing is to make sure they are thoroughly defrosted before going into the sauce as you only want to cook them for a few minutes to keep them tender. Defrost them under running water if necessary.
Thai Red Curry with Prawns Ingredients
 If I only have cooked prawns available I defrost them and just add them into the heated sauce and then remove the pan from the heat and let stand for 5 minutes. I’m also using some mild red chilies, and as ever, some lime leaves from the freezer for garnish. These are optional, you can buy them frozen in Asian stores or in the UK M&S have started stocking fresh leaves. The pastes are complete but it is always a good idea to have a little lime juice to hand to adjust sweetness, if needed, to your personal taste at the end of cooking. You also adjust saltiness by adding a little more fish sauce or salt if required.
Make sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry. Quick guide here, Coconut Milk Summary or if you would like to see the difference between different brands of coconut milk the full article is here, Cooking Thai Curry with Coconut Milk. Just use half a can to start with, if it has separated in the can to a thick part at the top of the can then use the top part. You can add the remaining coconut liquid later depending on how thick you want your curry to be.
Put the paste in the pan, heat until it bubbles and add half the can of coconut. 
Thai Red Curry with Prawns add sauce and coconut milk
Heat through while stirring
Thai Red Curry with Prawns stir through
Add the defrosted prawns and sliced red chillies. Stir through adding the remainder of the coconut milk if needed.
Thai Red Curry with Prawns add prawns to sauce
Simmer gently for a few minutes taking care not to overcook the prawns or they will become tough. Top with desired garnish and serve with Thai jasmine rice.
Thai Red Curry with Prawns serving presentation 2
Enjoy!
UPDATE. Comments box added.



2 Responses

Lindy McDermott
Lindy McDermott

February 18, 2020

OUTSTANDING!!! Not much more to say really, it was the perfect prawn curry loved by everyone! Thank you, buying more now!

Pam Young
Pam Young

March 10, 2018

This curry is sensational and needs nothing else added to it other than a red chilli and lime leaves. Definitely one of my favourite sauces.

Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Massaman roast chicken
Massaman roast chicken

January 07, 2022 2 Comments

This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Often cooked in the home, rather than restaurants, which is probably the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it!

Continue Reading

Mixed seafood in Thai green curry paste with black rice
Mixed seafood in Thai green curry paste with black rice

December 07, 2021

This is a dish that is incredibly easy and quick to prepare. If you have a bag of frozen seafood in the freezer and the whole dish can come together in the time it takes to cook the rice. Talking of rice, I find myself increasingly turning to black rice

Continue Reading

Serving presentation for Thai Jungle curry
Thai Jungle Curry or Kaeng Pa

October 03, 2021

This is as fiery as it gets for a Thai curry, it is way more spicy than most people can handle. It is also one of the simplest Thai curries to prepare, Jungle curries, or more accurately, forest curries, were traditionally made with whatever was to hand so your choice of meats and vegetables comes down to whatever you wish to put in it.

Continue Reading

★ Judge.me Reviews

Let customers speak for us

2068 reviews
97%
(2011)
2%
(45)
0%
(5)
0%
(1)
0%
(6)
A
Mild Thai Green Curry
Andy Bell (Limoges, FR)
Oh my word!

Fantastic tasty and authentic Thai curry sauce. Took me straight back to my favourite place in the world, Ko Samui

D
Southern Thai Green Curry Paste
David W (Worcester, GB)
True taste of Thailand

Before Covid I regularly travelled to Bangkok on business and have been there 25-30 times. These curry pastes + good quality coconut milk result in Thai curries as good as any I have eaten in Thailand - I will be ordering again very soon! Delicious and authentic.

W
Crying Tiger Sauce
Wayne Phillips
Crying Tiger

Excellent sauce. Very authentic flavours

M
Thai Green Curry Paste
Mick J (Bolton, GB)
Best green curry ever

Have my own recipe for green curry from scratch which I always preferred to any shop bought paste until now…. Using this made making a green curry much quicker and tasted even better. Will be ordering more of these (and try the yellow and red paste too) and will order some of the ones I didn’t get last time!

Southern Green curry

As always taste and flavour are spot on, no better pastes on the market in my opinion

Judge.me Verified Reviews Badge
2057
Verified Reviews