This Thai Prawn Red Curry is a tasty family dinner that can be ready in a flash.  So many tasty, fresh flavours!


Ingredients (serves 4)

  • 1 tablespoon olive oil
  • 1 kg med green prawns, peeled and deveined
  • 3 tablespoons Thai red curry paste
  • 270 ml coconut cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated palm sugar
  • 1/4 cup water
  • 1/2 cup fresh coriander leaves

Method

  1. Heat oil in a frying pan over high heat. add prawns and cook for 2-3 minutes until cooked through. set aside
  2. Reduce the heat and add curry paste, coconut cream,lime juice,palm sugar and water to the pan. Cook for about 5 minutes
  3. Add prawns to the curry mixture and stir until heated through. Stir in coriander leaves Serve with steamed rice

Notes... Quick and easy but very flavoursome. Add chilli flakes if you like a bit more heat.

  • This looks so delicious and full of flavour.

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  • Ni fish-lovers in our house, so I’ll pass this one on.

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  • Fantastic recipe and if I substitute the angel hair instead of rice I’ll help the diabetics in my family.

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  • My family don’t like seafood but I’m salivating at this recipe. Sounds so delish.

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  • Yum, this sounds like a wonderful and tasty dish

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  • Yum prawn curry is so delicious. I like how easy these steps are to follow

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  • Looks great. Going to have to try this one

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  • my parents will love this!!

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  • Great recipe

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  • Ok thats dinner sorted, I might add a few veggies though.

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  • Looks very tasty, thanks for sharing.

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  • This looks so delicious, I would love to make this.

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  • I’ve always steered away from the red curries thinking they were way too hot and spicy, but this one looks so yum – minus the coriander leaves. I can always add extra coconut cream to reduce the heat.

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  • Thanks for sharing

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  • Sounds OK – I would cook the curry paste, coconut cream, etc. then add the prawns and coriander. Quicker and the prawns won’t go hard.


    • The prawns are only cooked for a couple of minutes.. they stay succulent and juicy :-)

    Reply

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