If you’re after a dinner that’s quick, comforting, and packed with bold flavours, this Thai Red Curry with Prawns ticks every box. It’s rich and creamy from the coconut milk, with just the right amount of heat from the red curry paste, and a gorgeous balance of sweet, savoury, and zesty notes. The prawns stay juicy and tender, soaking up all that fragrant sauce in just a few minutes of cooking. I love adding colourful peppers for crunch and freshness, and finishing with a squeeze of lime and a handful of fresh coriander to really bring it to life.
The best part? It’s ready in around 20 minutes and feels just as satisfying as your favourite takeaway—but so much fresher and lighter. Serve it over jasmine rice or noodles for the full experience, and don’t be afraid to make it your own by throwing in extra veggies or even swapping the prawns for chicken or tofu.
If you love a creamy curry, check out my Speedy Chickpea & Spinach Coconut Curry, super easy and totally satisfying.
🍴 Tools You’ll Need
Large Pan or Wok – For cooking the curry, this one is a good size.
Garlic Press – One like this will help to speeds up garlic prep.
Rice Cooker – Optional, for cooking rice absolutely perfectly this one is the one I use.
Ladle – This one makes serving easy and mess-free.
🍷 Wine Pairing
Thai red curry has a rich coconut base, gentle heat, and sweet-savoury depth — so you need a wine that won’t clash with the spice or overpower the prawns.
The best match? A slightly off-dry white like Riesling or Gewürztraminer. These wines have just enough sweetness to calm the spice, plus bright acidity to lift the richness of the curry.
Browse wine options on Amazon:
Search for Riesling
Search for Gewürztraminer
Thai Red Curry with Prawns
Ingredients
- 1 tbsp vegetable oil
- 1 onion finely sliced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp Thai red curry paste
- 1 red pepper sliced
- 1 yellow pepper sliced
- 400 ml coconut milk
- 200 ml vegetable or chicken stock
- 1 tbsp fish sauce
- 1 tsp sugar
- 400 g raw king prawns peeled & deveined
- Juice of 1 lime
- Fresh coriander to garnish
- Optional: jasmine rice or noodles to serve
Instructions
- Heat the oil in a large non-stick wok/pan like this to keep everything moving easily. Add the sliced onion and cook for 3–4 minutes until softened.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the Thai red curry paste and cook for 1–2 minutes to release the flavours.
- Toss in the sliced peppers and stir to coat in the curry paste.
- Pour in the coconut milk and stock, then stir in the fish sauce and sugar. Bring to a gentle simmer.
- Let it cook for 5 minutes, until the peppers start to soften and the sauce thickens slightly.
- Add the prawns and cook for 3–4 minutes, until they turn pink and are cooked through.
- Squeeze over lime juice (a citrus squeezer like this makes it a breeze), taste, and adjust seasoning if needed.
- Ladle into bowls, this ladle makes it super easy to serve with plenty of sauce.
- Serve hot, scattered with fresh coriander, alongside jasmine rice or noodles.
Top Tips for this Thai Red Curry with Prawns
Don’t overcook the prawns: They only need 3–4 minutes—any longer and they can go rubbery.
Use full-fat coconut milk: For a richer, creamier sauce, full-fat coconut milk works best.
Adjust the spice: Add more curry paste for extra heat, or a dash of chilli flakes if you like it fiery.
Make it veggie: Swap the prawns for tofu or chickpeas for a delicious vegetarian version.
Bulk it up: Add baby corn, mangetout, or spinach if you want to pack in more veggies.
