• Bradleys recipe skill level
    • Easy
  • Bradleys recipe icon for time
    • 00:25 preparation
    • 00:25 cooking
  • Bradleys recipe icon for serves number
    • Serves 2
  • Bradleys recipe icon for healthy food
    • Rich in Omega 3

Try a taste of Thai with this rich, creamy and optionally spicy Prawn Thai Red Curry, great for a winter dinner party or use a premade curry paste as a quick evening meal option. Vary the spice level by changing the number of chillis to suit your own taste or tolerance. The prawns provide a meaty taste and texture, which is great for those who wouldn't normally use fish in a curry.

Try our recipe by Maria Moore

Ingredients for the Thai Prawn Red Curry

  • 1 Tablespoon of Oil

  • 2 Cloves of Garlic

  • 2 inch piece of Ginger chopped

  • 2 red Chillies chopped (depending on how hot you like it)

  • 3 Tablespoons of Thai Red Curry Paste (bought if preferred)

  • Tin of Coconut Milk

  • 16 Red Prawns

  • Rice to Serve

  • Chopped Coriander to Garnish.

Red Curry Paste

  • 1 Teaspoon of Black Pepper

  • 1 Teaspoon of Cumin Seeds

  • 1 Teaspoon of Coriander Seed

  • 5 Dried Chillis

  • 5 Cloves of Garlic

  • 3 Shallots (Chopped)

  • ½ Tablespoon of Lemon Grass

  • Small Bunch of Fresh Coriander (Stalks Included) or Fresh Coriander Root

  • ½ Tablespoon of finely sliced Ginger

  • ½ Teaspoon Shrimp Paste

  • I Kaffir Lime Leaf


  1. Place all the ingredients for the paste into a food processor and blend to a paste, if to dry add a little water.
  2. Heat oil in pan add ginger garlic and chilli to soften or a couple of minutes
  3. Add the red curry paste and cook for a further 1-2 minutes stirring all the time.
  4. Add the coconut milk, simmer for 5-6 minutes add the prawns then cook for 5- mins.
  5. Adjust seasoning to taste.
  6. Serve with rice, garnished with chopped coriander.

Thai Red Curry recipe