Thai Prawn Curry
Recipes

Thai Prawn Curry

Thai Prawn Curry - a vibrant, fragrant dish made with coconut milk, red curry paste, lemongrass, and juicy prawns. Finished...

Ingredients

  • 400ml coconut milk (divided) 
  • 3–4 tbsp red curry paste 
  • 250ml water 
  • 2 tbsp fish sauce (or salt to taste) 
  • 1 stalk lemongrass, bruised 
  • 2 tbsp brown sugar 
  • ½ red pepper, thinly sliced 
  • 100g green beans trimmed 
  • 400g prawns, peeled and deveined 
  • 100g bamboo shoots (tinned) 
  • 1 tsp lime zest (or 3 kaffir lime leaves) 
  • Handful of basil leaves 

Method

  1. Place the Only Pan on low-medium heat, simmer 200ml coconut milk. Stir in curry paste and cook for 2–3 minutes until fragrant and oil starts to separate.
  2. Add remaining coconut milk, water, lemongrass, fish sauce, and sugar. Bring to a simmer.
  3. Add peppers and green beans; cook for 2–3 minutes. Stir in prawns and cook until pink.
  4. Turn off the heat, stir in lime zest and basil. Serve with jasmine or coconut rice, garnished with coriander and lime wedges.