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Homemade Thai Prawn Curry photo

Thai Prawn Curry

This Thai Prawn Curry is a vibrant, quick dish packed with flavors and textures, perfect for any occasion!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 130 g brown basmati rice or brown jasmine rice a nutritious base that complements the curry
For the Curry:
  • 2 tablespoons extra-virgin olive oil or vegetable oil for sautéing
  • 1 carrot thinly sliced into half-moons
  • 1 red bell pepper thinly sliced
  • 2 garlic cloves grated
  • 1 teaspoon ginger grated (optional)
  • 1 tablespoon Thai red curry paste the star of the show
  • 200 ml full-fat coconut milk (about ¾ of a can)
  • 1 teaspoon vegetable stock powder or half a stock cube
  • 150 g raw king prawns heads and shell removed
  • 1 lime for zest and a fresh finish
  • 3 tablespoons fresh coriander finely chopped, to garnish

Equipment

  • Large skillet
  • Pot
  • Grater
  • Measuring spoons
  • Serving spoon
  • Cilantro cutter or knife

Method
 

Cooking Steps:
  1. Begin by rinsing the brown basmati or jasmine rice under cold water until the water runs clear. In a pot, combine the rice with double the amount of water (260ml) and a pinch of salt. Bring to a boil, cover, and let it simmer for about 30-35 minutes until tender. Once cooked, fluff with a fork and set aside.
  2. In a large skillet over medium heat, add 2 tablespoons of extra-virgin olive oil or vegetable oil. Once hot, toss in the sliced carrot and red bell pepper. Sauté for about 4-5 minutes until they begin to soften.
  3. Next, add the grated garlic and ginger (if using) to the skillet. Stir for about 1 minute until fragrant, being careful not to let them burn.
  4. Add 1 tablespoon of Thai red curry paste to the skillet. Stir well to coat the vegetables, allowing the paste to cook for a minute to release its flavors.
  5. Slowly pour in the 200ml of full-fat coconut milk, stirring to combine with the curry paste and vegetables. Add 1 teaspoon of vegetable stock powder or half a stock cube, and mix well.
  6. Bring the mixture to a gentle simmer, then add the raw king prawns. Cook for about 3-4 minutes until they turn pink and opaque. Be careful not to overcook them.
  7. Remove the skillet from heat and squeeze in the juice of half a lime. Stir in 3 tablespoons of finely chopped fresh coriander. Taste and adjust seasoning as desired.
  8. Serve the Thai Prawn Curry over a bed of fluffy brown rice. Garnish with additional coriander and lime wedges for a fresh finish.

Notes

  • Feel free to substitute prawns with firm tofu or chickpeas for a vegetarian option.
  • For a lower-carb option, serve with cauliflower rice instead of brown rice.
  • Add sliced red chilies or more curry paste for a spicier kick!