• recipe picture
  • recipe picture
  • recipe picture
  • recipe picture

Thai Red Prawn Curry

Created by JennyL

A simple and tasty Thai red prawn curry with homemade curry paste. The roasted chillies will give a smokey flavour to the dish.

2 people
Difficulty rating of
Prep time
30 minutes
Cook time
20 mins


  • 150g large peeled prawns
  • 400ml coconut milk (full fat preferably)
  • 4 large red chillies
  • 6 garlic cloves
  • 1inch square chopped ginger root
  • 2 teaspoons Thai fish sauce
  • 1 teaspoon rice vinegar/lime juice
  • 1 teaspoon palm sugar (or brown sugar)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 tablespoon light olive oil
  • large bunch fresh coriander (stalks and leaves)
  • pinch to taste salt
  • 100g (optional) green beans
  • 1 large or two small shallot

Recipe Method

To make the red curry paste:

Toast off the coriander and cumin seed in a frying pan on a medium heat for a minute or so, just till the oils are activated and you can smell them. Put these in a mortar, or in your blender.

Roast the chillies on a gas stove (if you don't have one skip this step) till blackened, then rinse underneath the tap. You should already be getting wonderful roasted smokey smells from them now! Remove the seeds if you don't want the curry too hot, and add to your blender/mortar.

Separate the coriander stalks from the leaves. The stalks have a great flavour and are good for the paste base.

Add the chopped shallots, coriander stalks, garlic and ginger to the mortar/blender then blend/grind everything to a smooth paste.

For the curry:

Fry off the freshly made curry paste on low heat for around 5 minutes, to activate the flavours and cook off the garlic and shallots.

Add the coconut milk and stir into the paste, then add the fish sauce, palm sugar and vinegar/lime juice. Simmer for around 10 minutes to let the flavours build.

You'll need to thoroughly taste and balance the sauce when it's nearly ready, if it's too ascerbic from the vinegar, add more sugar, too spicy add more coconut milk, too sweet more salt, fish sauce or vinegar till you're happy with the balance.

Add the beans (optional).

Add the prawns and warm through for a couple of minutes.

Serve garnished with fresh chilli, coriander leaves, accompanied by Thai coconut rice or sticky Thai rice.

Review 5.0 / 5 from (2) reviews

No category scores at the moment

Ranked 1 / 99 overall

Currently saved by 2 users

Reviews and Comments

  • chefdad 16/04/2017 Review Score: 5
    Great recipe, good smokey flavours from the chillies which add to the dish

  • SteveA 15/03/2017 Review Score: 5
    Fantastic fragrant flavours. I added the green beans for a bit of healthy veg :-) Thai food is so healthy and delicious it's worth making the effort with dishes like this.

Review Recipe