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Thai Red Prawn Curry

5 from 6 votes
A Thai Red Prawn Curry with coconut milk is ready in just 15 minutes and under
400Kcal per portion

5 mins 10 mins 15 mins

Main Course Thai Gluten Free

All, Autumn, Spring, Summer, Winter Fish Dairy Free, Gluten Free
4 372kcal REALMEALDEAL

Ingredients
• 1 tablespoon vegetable oil
• 2 red onions
• 1 red pepper
• 3 cm piece ginger
• 2 cloves garlic
• 2-3 tablespoon thai red curry paste
• 400 ml coconut milk
• 1 tablespoon fish sauce
• 400 g prawns
• 150 g mange tout / snow peas
• 2 limes
• 4 tablespoon fresh coriander leaves / cilantro

Instructions
1. Add the oil to a large frying pan over a medium heat and fry the onions and pepper for 2 -
3 minutes until softened

2. Add the ginger and garlic and fry for a further minute

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Thai Red Prawn Curry - The Real Meal Deal https://www.therealmealdeal.com/thai-red-prawn-curry/

3. Add the curry paste and fry for 1 minute. This helps release the flavour

4. Pour in the coconut milk and stir into the paste and add the fish sauce

5. Add the prawns and mange tout or snow peas and simmer for 5 minutes until the prawns
are cooked through

6. Stir in the juice of half the limes and serve with the coriander leaves sprinkled on the top.

Notes
Ingredients
• Prawns -use any prawns or shrimp as long as they are peeled and deveined. Large
prawns, king prawns, or tiger prawns are better than smaller ones as they have a juicier
texture. You can also use cooked prawns or raw prawns. See below for how to defrost
prawns.
• Thai Red Curry Paste - a ready-made curry paste that is easy to use and makes this
recipe quick. I recommend using 2 - 3 tablespoons. Start with 2 if you are not sure.
• Coconut Milk - is a traditional ingredient in Thai curry recipes and adds a creaminess.
• Fish Sauce - acts a bit like salt and adds a deep savoury umami flavour. It doesn't add a
more fishy taste!
• Limes - the lime juice helps to balance the flavours and cuts through the creaminess of
the coconut milk.
Substitutions
• Vegetables - In this recipe, I've used red bell pepper, red onion, and mange tout or snow
peas. Other vegetables you could use are sugar snap peas, green beans, pak choi, baby
corn, bamboo shoots, and carrot. I recommend having at least one green crunchy
vegetable. Instead of red onion, you can use spring onion or green onion. Green peppers
have a more bitter taste than red peppers but work well. If you don't like coriander
/cilantro, try basil leaves instead.

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Thai Red Prawn Curry - The Real Meal Deal https://www.therealmealdeal.com/thai-red-prawn-curry/

• Coriander / Cilantro - you can also use basil leaves. Thai basil is best, but any basil
leaves will be ok.
• Coconut Milk - I've used full-fat coconut milk as it gives a thicker sauce. If you want to
reduce the calories, use a low-fat or lite version. The sauce will be thinner but will still
taste good.
Storage
Store in the fridge for up to 2 days. It can also be frozen for up to 1 month. Coconut milk will
still taste the same once it has been frozen, but the texture may be slightly grainy and not as
smooth as before. It's still safe to eat. Heat the curry gently and stir well. Serve piping hot.
Leftover rice can also be frozen.

Nutrition
Calories: 372kcal | Carbohydrates: 17g | Protein: 25g | Fat: 25g | Saturated Fat: 19g |
Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 161mg |
Sodium: 491mg | Potassium: 751mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2566IU | Vitamin C: 77mg
| Calcium: 139mg | Iron: 5mg

www.therealmealdeal.com Thai Red Prawn Curry https://www.therealmealdeal.com/thai-red-prawn-curry/ 10/05/2021

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