Prawn Red Thai Curry
Dive into the bold and aromatic flavors of Prawn Red Thai Curry, a classic Thai-inspired dish that transforms fresh ingredients into a vibrant, restaurant-quality meal in just 40 minutes. Tender, juicy prawns are simmered in a creamy coconut milk base infused with the zesty heat of red Thai curry paste, freshly minced garlic, and grated ginger. Crisp vegetables like sugar snap peas and red bell peppers add a pop of color and texture, while fish sauce, lime juice, and a touch of brown sugar perfectly balance the flavor profile with salty, tangy, and sweet notes. Served over fragrant jasmine rice and garnished with fresh basil leaves, this one-skillet wonder is ideal for a quick midweek dinner or a special treat for spice enthusiasts. Perfectly satisfying and naturally dairy-free, this Prawn Red Thai Curry is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Raw prawns, cleaned and deveined
- 3 tablespoons Red Thai curry paste
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Fish sauce
- 1 teaspoon Brown sugar
- 2 tablespoons Lime juice
- 1 medium Red bell pepper, sliced thinly
- 150 grams Sugar snap peas
- 10 leaves Fresh basil leaves or Thai basil
- 250 grams Jasmine rice
- 500 ml Water
- 1 teaspoon Salt
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and fully cooked.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Stir in the red Thai curry paste and cook for another 1-2 minutes to release its aroma and flavor.
Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer.
Add the sliced red bell pepper and sugar snap peas to the pan, and cook for 3-4 minutes until they start to soften but remain slightly crisp.
Add the cleaned prawns to the curry and cook for 3-5 minutes until they turn pink and are cooked through.
Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning as needed by adding more fish sauce or lime juice to suit your taste.
Remove the pan from heat and sprinkle with fresh basil leaves for garnish.
Serve the prawn red Thai curry hot over freshly cooked jasmine rice. Enjoy!
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 6522 mg | 284% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 51.7 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 536 mg | 41% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2653 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
