Thai Inspired Prawn Red Curry

Thai inspired prawn red curry recipe made simple.

This recipe is one of my go to week-day dinners as it’s very simple and very quick to make. It does not require any fancy equipment and can be made in one pot/pan. This recipe is full of flavour!

Seasonality

This recipe has a few fresh ingredients, tomatoes and red peppers are best consumed in the summer as this is when the vegetables are their best. Although you can find those vegetables all year around at most supermarkets. Green beans have quite a long season from May to October, but can also be found in supermarkets all year around.

Ingredients Swap Options

In this Thai inspired prawn red currt recipe I used shallots because they have a slightly more delicate and sweeter taste than onions but if you don’t have shallots at home or they ran out at the supermarket, you can use onions and it will work as well!

If you don’t want to use green beans you can exclude or swap them with snap peas or any green vegetable you fancy.

This prawn red curry recipe is dairy and gluten free. It’s also nut, egg and meat free. 

Nutrition Information

This Thai inspired prawn red curry recipe is under 300 kcal, so it’s good to pair it with some brown rice. 

It is packed with 16g of protein and 6g of fibre per serve. 

The fat content is medium due to the coconut milk that goes in, but don’t let that stop you from enjoying this dish!

Equipment

This recipe does not require a lot to make it. 

You will only need:

• A knife and chopping board
• A saucepan
• A spatula

Print Recipe

Thai Inspired Prawn Red Curry

Cuisine: Asian Courses: Mains Recipe Keys: Dairy Free Gluten Free

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Servings: 2

Best Season: Suitable throughout the year

Description

Easy and quick prawn red curry recipe that is perfect for a weeknight dinner. 

Ingredients

Servings

• 1 tbsp Olive oil

• 3 Shallots (Finely chopped)

• 1 clove Garlic (Minced)

• 1 Red bell pepper (Roughly chopped 2x2 cm)

• 1 tsp Paprika

• 1 tsp Cumin

• 1 tsp Red curry paste (Heaped)

• ¹⁄₂ cup Cherry tomatoes (Quartered)

• ¹⁄₂ cup Fish stock

• ¹⁄₃ cup Coconut milk

• 150 grams Prawns

• 100 grams Green beans

• 2 springs Green onions (Optional to serve, sliced)

• ¹⁄₂ cup Basmati rice (Optional to serve)

• ¹⁄₂ Lemon (Optionl to serve)
• Fresh Parsely (Optional to serve)

Instructions

1. 1. Prepare the ingredients, measure and chop what needs to be prepared

1. 2. Add the oil into a medium size pan and sautee the shallots for 3 min until they soften a little

1. 3. Add the garlic and fry for 1 minute, you should be able to smell it

1. 4. Then add the red bell pepper and cook for another 5 minutes until it softens a little bit

1. 5. Add the spices (cumin and paprika) and the curry paste and cook 2 minutes

1. 6. Throw in the tomatoes and cook them for 5 minutes

1. 7. Then add the fish stock and the coconut milk, bring to a simmer. Then lower temperature and put a lid on for 15 minutes

1. 8. Add the prawns into the mix and leave them in the pan for 5 minutes, with lid on

1. 9. Remove lid to reduce the liquid if necessary

1. 10. Serve with green onions sprinkled on top and a side of rice and green beans.

Note

Best to eat fresh but can be kept in the fridge for 2 days, the longer it stays the more soggy the ingredients will get!

Keywords: Prawn red curry, quick dinner, prawn curry, easy curry