This easy red Thai prawn curry is made with plump juicy prawns, fragrant red curry paste, creamy coconut milk, and simple vegetables. I've served it over noodles, but jasmine or basmati rice also works great!
I'm a big lover of all shellfish, but prawns specifically. They are easy to cook, low in calories, and high in protein and go with many different cooking styles, like in these Spanish garlic prawns, or these prawn tacos or in this one-pot prawn rice dinner. For more Thai recipes, try these Thai curry meatballs or this Thai chicken noodle soup.
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⭐️ Why this recipe works
- Quick & Easy: Ready in 30 minutes, perfect for busy weeknights.
- Flavorful & Authentic: Rich, authentic Thai flavors from fresh ingredients and quality curry paste.
- Versatile: Easily adaptable with various substitutions and dietary needs.
- Healthy: Full of nutritious ingredients, with options to adjust for dietary preferences.
🧾 Ingredients overview
- Shrimp: Adds protein and complements the curry's flavors.
- Thai red curry paste: The heart of the dish, providing depth and heat.
- Coconut milk: Gives the curry its creamy texture and subtle sweetness.
- Red onion & courgette (zucchini): Adds sweetness and crunch, enhancing the overall texture.
- Sweet corn: Introduces a pop of sweetness.
- Lime: Freshness and acidity to balance the richness.
- Basil: Aromatic freshness that brightens the curry.
- Olive oil: For sautéing, adds a healthy fat component.
- Honey: A touch of sweetness to counterbalance the spice.
- Soy sauce (optional): Adds umami and depth.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Red Thai prawn curry recipe step-by-step
- Prepare the Noodles and Vegetables
- Noodles: Boil your choice of noodles as indicated on their package, then drain and set aside.
- Corn: If using fresh, remove kernels with a sharp knife. Drain tinned corn, or add frozen directly to the pan without thawing.
- Courgette: Slice in half lengthways, then into half-moons.
- Red Onion: Halve and slice into thin half-moons.
- Prepare and Cook the Prawns
- Prawns: Peel leaving the tail intact. Heat a tablespoon of olive oil in a non-stick pan over medium heat. Sauté prawns for about 2 minutes per side until pink. Remove and set aside.
- In the same pan, add onions with a pinch of salt to draw out moisture, sautéing until translucent. Then add the courgette and corn, mixing well.
- Simmer the Curry and Adjust Seasonings
- Add coconut milk, Thai red curry paste, and honey to the pan with vegetables, bringing it to a simmer. Cook until the courgette is tender. Taste and adjust the seasoning, adding soy sauce for depth.
📖 Variations
- Prawn alternatives: Use chicken or tofu for different dietary preferences.
- Vegetable variations: Bell peppers, bamboo shoots, or mushrooms can be added.
- Low-fat option: Lite coconut milk for a less rich curry.
- Spice levels: Adjust the amount of curry paste to taste.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in suitable containers for up to 3 months.
- Reheat: Gently reheat on the stove, adding a little water or coconut milk if the curry has thickened.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Coconut milk: Full-fat for richness, but can be substituted with lite for a lighter version.
- Soy sauce: A little goes a long way; adjust according to taste and dietary needs.
- Curry paste depth: For a richer flavour, sauté the Thai red curry paste in a bit of oil for a minute before adding the other ingredients. This process, known as "blooming," intensifies the flavours of the spices within the paste.
- Vegetables: Add vegetables to the curry according to their cooking times to keep them vibrant and slightly crunchy. Start with the ones that take the longest to cook and add the quicker-cooking veggies towards the end.
- Lime juice: Add lime juice off the heat to maintain its bright, tangy flavour. Heat can dull the freshness of the lime, so stir it in just before serving.
❓Recipe FAQ's
Yes, you can use frozen prawns for this recipe. Ensure they are fully thawed and patted dry before cooking to avoid adding excess water to the curry.
Absolutely! For a vegetarian version, you can substitute prawns with firm tofu or tempeh. Cut into bite-sized pieces and fry until golden before adding to the curry.
While Thai red curry paste is recommended for its unique flavour, you can experiment with green or yellow curry pastes for a different taste profile. Each type will offer a distinct colour and flavour to the dish.
If your curry is too thin, let it simmer uncovered for a few extra minutes to reduce and thicken. Alternatively, you can mix a teaspoon of cornstarch with a little cold water and stir it into the curry.
Looking for other prawn and shrimp recipes like this? Try these:
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Quick and Easy Prawn Curry
Ingredients
- 300 g (¾ lb) raw shrimp, peeled and deveined
- 2 tablespoons olive oil, separated
- 3 tablespoons Thai red curry paste
- 400 ml (14 floz) coconut milk, full-fat
- 1 red onion, thinly sliced
- Egg noodles, or rice noodles *See notes
- 2 tablespoons honey
- 1 lime, zest and juice
- 1 courgette, cut in half lengthways then sliced
- sweet corn, fresh, frozen, or tinned
- ½ bunch basil
- 1 tablespoon soy sauce, optional *see notes
Instructions
- Cook the egg noodles according to the package directions, drain and set aside while you make the curry.
- In a non-stick skillet, heat 1 tablespoon of the olive oil and cook the shrimp for about 2-3 minutes per side, or until cooked through. Set aside in a small bowl or side plate.
- Add the remaining tablespoon of olive oil to the non stick pan and gently sauté the onion until softened. Add in the sliced courgette (zucchini), sweet corn, coconut milk, curry paste, lime zest and juice, and honey. Bring to a simmer and continue to cook until the courgette is tender. This should only take about 5-6 minutes.
- Taste and adjust the seasoning. Stir in the soy sauce and basil.
- To serve, divide the noodles into bowls. Ladle the curry coconut broth over the noodles, take care to get lots of veggies in each scoop. Place the prawns on the top. Serve with fresh lime wedges and fresh basil leaves.
Notes
- Rice noodles are more “authentic” for a recipe like this, but my local Aldi only had egg noodles at the time. But if you shop elsewhere then you may be able to pick up rice noodles.
- Basmati or jasmine rice are also great alternatives.
- Add the soy sauce to bring even more depth of flavour to the curry, but if you don’t have any or think that your curry doesn’t need it, then, by all means, skip it.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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