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Quick Thai Red Prawn Curry
80% authentic · Thai
A simplified yet delicious Thai red curry featuring succulent prawns in a rich, spicy coconut milk broth. This version is quicker to prepare, making it ideal for a weeknight meal.
Ingredients
- Prawns, peeled and deveined400g
- Red curry paste2-3 tbsp
- Coconut milk, full fat400ml
- Fish sauce1 tbsp
- Sugar (palm or brown)1 tsp
- Bamboo shoots, sliced100g
- Red bell pepper, sliced1/2
- Kaffir lime leaves2-3
- Vegetable oil1 tbsp
- Saltto taste
- Wateras needed
Steps
- 1
Heat vegetable oil in a wok or pot over medium heat. Add red curry paste and stir-fry for 1-2 minutes until fragrant.
- 2
Pour in about half of the coconut milk and stir well. Bring to a simmer.
- 3
Add the remaining coconut milk, fish sauce, sugar, and kaffir lime leaves. Stir and bring back to a gentle simmer.
- 4
Add bamboo shoots and red bell pepper. Cook for 3-4 minutes until slightly tender.
- 5
Add the prawns and cook for 3-5 minutes, until they turn pink and are cooked through. Do not overcook.
- 6
Taste and adjust seasoning with salt, fish sauce, or sugar if needed.
- 7
Serve hot, garnished with fresh Thai basil leaves.
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