Thai Red Curry With Jumbo Prawns | Kitchenstagram
One of my favorite dishes to whip up is Thai Red Curry with Jumbo Prawns. It’s a breeze to make and packs a punch of flavour that beats any takeout option. With just 10 minutes of prep and 15 minutes of cooking time, this dish is perfect for quick weeknight dinners. Picture succulent jumbo prawns nestled in a creamy coconut milk broth infused with aromatic Thai herbs. The magic begins the moment the red curry paste hits the pan, releasing an irresistible fragrance that fills the kitchen. Find our HOMEMADE THAI RED CURRY PASTE RECIPE HERE.
This recipe is a gem for busy evenings, made entirely in one pot using ingredients you can easily find in any supermarket. The combination of flavours in the creamy coconut prawn curry sauce is simply divine and is sure to delight everyone at the dinner table. It’s the kind of dish that elevates your culinary skills without the hassle, delivering restaurant-quality taste in no time at all.
Whether you’re a home cook or just starting out, this Thai Red Curry with Jumbo Prawns will earn a permanent spot in your recipe rotation. It’s quick, it’s easy and it’s guaranteed to leave a lasting impression with its vibrant, authentic Thai flavours. Perfect for those who crave a taste of Thailand without the fuss- your new go-to for a delicious, satisfying meal in under 30 minutes.
Why you’ll love the recipe:
You’ll love this dish for its simplicity and ease. You can use ready-made red curry paste or make our HOMEMADE THAI RED CURRY PASTE ahead of time and store it in the freezer and use whenever needed.
This recipe is ideal for batch cooking and you can prep everything in advance.
This recipe is made entirely in one pot, minimizing clean up.
This recipe serves perfectly as a main dish for dinner or special occasions.
Store any leftover in the fridge and reheat and serve.
This dish is also highly versatile- swap prawns with your preferred protein and add veggies of your choice.
Ingredients needed for Thai Red Curry with Jumbo Prawns:
Thai Red curry with prawns is a vibrant and flavourful dish, known for its creamy texture and harmonious blend of spices. Here’s a breakdown of the key ingredients that makes this curry so special:
Jumbo Tiger Prawns: For this dish, my favourite prawn is fresh jumbo king prawns with heads, due to their size and flavour. However, you can choose any prawns or shrimp or even mini prawns based on your preference. Both fresh and frozen prawns can be used for this recipe.
Coconut Oil: Virgin coconut oil is typically used to enhance the coconut flavour. If you prefer a subtle taste, refined coconut oil is a suitable alternative.
Coconut milk: This is a crucial component of the curry, providing its rich and creamy base. Coconut milk is a staple in Thai cuisine and is essential for transforming the red curry paste into a smooth and luscious sauce.
Thai Red curry paste: This paste is a blend of red chili peppers, garlic, galangal, lemongrass etc. It imparts a gentle, warm heat and depth of flavour to the curry, making it both aromatic and spicy. Try our HOMEMADE THAI RED CURRY PASTE RECIPE.
Brown sugar: A small amount of brown sugar is added to balance the flavours, offering a slight sweetness that complements the spices and other ingredients.
Fish sauce: This sauce is key for seasoning, bringing a unique salty, sweet and earthy flavour that enhances the overall umami flavour profile of the dish. Don’t worry about a fishy smell- it blends seamlessly into the creamy curry.
Lime: Fresh lime juice is added at the end to brighten up the dish, providing a zesty finish that lifts all the flavour.
Serving suggestions:
One of the best way to serve Thai Red Curry with Jumbo Prawns with plain rice, jasmine rice or with coconut rice. The subtle sweetness and creaminess of the coconut rice complement the curry perfectly. Another excellent option is to serve the curry over a bed of noodles. You can use rice noodles, egg noodles or any other type of noodles you prefer. The noodles will absorb the curry sauce, providing a different texture and an equally satisfying experience. You can also serve with Pad Thai.
Ingredients:
6 nos. Jumbo Tiger Prawns
4 tbsp Virgin Coconut oil
Salt
2 tsp Crushed Black pepper
1/2 cup Thai Red Curry Paste
400 ml Coconut Milk
1 1/2 tbsp Brown Sugar
1 1/2 tbsp Fish Sauce
Juice of 1 Lime
Garnishing:
Lime Leaves, ribbons
Sliced fresh Red Chili
Preparation:
- Step 1: Heat coconut oil in a wok on medium heat.
- Step 2: Then add the prawns, salt and crushed black pepper and fry the prawns for 30 seconds per side. Keep aside.
- Step 3: In the same wok add Thai Red Curry Paste, stir it well and cook for 2-3 minutes.
- Step 4: Then add the coconut milk and salt and stir to combine.
- Step 5: Bring it to simmer and season with brown sugar and fish sauce.
- Step 6: Now add the fried prawns and cook for 5-6 minutes on low heat, until the prawns are cooked through.
- Step 7: Turn off the flame and allow the curry to rest for 5-6 minutes, so it is not simmering or boiling. Now add the lime juice and stir to combine.
- Step 8: Transfer to a serving bowl, garnish with lime leaf ribbons and sliced fresh red chili. Serve hot with plain rice, jasmine rice or coconut rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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