With authentic Thai flavours of galangal, shallots and dried red chilli, this is a deliciously savoury curry which is balanced by the sweetness of the coconut milk and the cherry tomatoes. With desiccated coconut and fresh basil leaves to garnish and a steaming bowl of jasmine rice on the side, this fragrant dish is easy to make and really hits the spot!

Cook our delicious Thai Red Prawn Curry in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Thai Red Prawn Curry. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Garlic Paste pot, a Thai Red Paste pot and a Thai Red Garnish pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Thai Red Prawn Curry in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Garlic Paste
  • Thai Red Paste
  • Thai Red Garnish

Your shopping list:

120g
jasmine rice
 
1
Red Pepper
 
400ml
coconut milk (light if desired)
 
12
sweet cherry tomatoes
 
160g
peeled prawns
 
Handful
of basil leaves(optional)
 
1
lime (optional)
 
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Our 20 minute recipe

  • 1.

    Make some rice

    Cook the rice according to pack instructions. 

  • 2.

    Start the curry base

    Heat a little oil in a pan over a medium-high heat and fry the peppers for 2 mins.

    Mix in the GARLIC PASTE.

    Add a spoonful of coconut milk (the thick creamy bit, if possible) to the pan, then add the THAI RED PASTE. Stir fry for 2 mins then pour in the rest of the coconut milk. 

  • 3.

    Add the veg

    Put the tomatoes in and bring it to a gentle boil and then simmer for 4-5 mins over a medium heat.

    Stir in the THAI RED GARNISH.

    Add the prawns and stir them in gently, letting them warm up in the sauce for 1 min. (Or cook until pink if using raw prawns, around 2-3 mins over a medium heat). 

  • 4.

    Serve! 

    Stir in half of the basil (optional) then try the curry and add in some sugar or lime juice to taste. Serve the curry over rice with extra basil on top. 

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Thai Red Prawn Curry Reviews

BASED ON 7536 reviews

Jenny - Dec 10, 2019

Favourite dish and so easy

Victoria - Dec 10, 2019

Tasty!

Johnny - Dec 09, 2019

Dead easy and very tasty

Johnny - Dec 09, 2019

Dead easy and very tasty

Carol - Dec 09, 2019

Used John Dory fish and upped the rice to cater for 3. It was delicious

Emilia - Dec 08, 2019

Added mangetout and used half the coconut milk and it was great!

Laura - Dec 07, 2019

Good

Susan - Dec 07, 2019

Delicious!

Amy - Dec 06, 2019

One of my favourite dishes , I used chicken instead of prawns and it was delicious

Richard - Dec 06, 2019

Delicious

Philip - Dec 05, 2019

Rather bland and far too runny. The tomatoes seemed out of place too. Would not recommend this one I'm afraid.

Gill - Dec 04, 2019

Fabulous

Luisa - Dec 03, 2019

Sauce a bit too runny.

Tehlia - Dec 03, 2019

Great thai red curry, I used salmon instead of prawns just for preference

Sarah-Jane - Dec 03, 2019

Delish x

Sarah-Jane - Dec 03, 2019

Delish x

Alison - Dec 03, 2019

Delicious

Deborah - Dec 03, 2019

Fab

David - Dec 01, 2019

Taste very nice! Just didn’t last long enough.

Leanne - Dec 01, 2019

Too watery

P - Nov 30, 2019

Mine didn’t reduce enough with time given

Sophie - Nov 30, 2019

This has been our favourite so far. Delicious. Prefer it to the Thai green curry

Benjamin - Nov 29, 2019

Truly authentic

James - Nov 27, 2019

Lovely red curry

Jane - Nov 27, 2019

Another lovely recipe

Katie - Nov 26, 2019

Really tasty!

Dan - Nov 26, 2019

Surprisingly bland taste, just chilli heat. Easy to cook but not enjoyable to eat.

Sarah - Nov 25, 2019

Sauce a bit runny

Sarah - Nov 25, 2019

Love it, we keep getting this one ????

Courteney - Nov 25, 2019

The best Thai curry I’ve ever had. So simple to make.

Deborah - Nov 25, 2019

Fab

Susie - Nov 24, 2019

Tasty!

Maria - Nov 23, 2019

Yummy

James - Nov 22, 2019

Really nice flavours.

Anthony - Nov 21, 2019

Very watery. Probably only needs half the coconut milk. Quite bland also. Not one of your best simply cook

Alan - Nov 21, 2019

Very good

Jonathan - Nov 20, 2019

Really tasty! Added mange tout and it was a great accompaniment! Will have again for sure!

Joanne - Nov 20, 2019

Loved it but didn’t put whole tin of coconut milk in as felt it would be too watery. Really tasty dish

Joanne - Nov 20, 2019

Loved it but didn’t put whole tin of coconut milk in as felt it would be too watery. Really tasty dish

Catherine - Nov 20, 2019

Fantastic! We loved it!

Aaron - Nov 19, 2019

Amazing!

Sarah - Nov 19, 2019

Lovely, easy curry.

Karan - Nov 17, 2019

Very fishy sauce

Natalie - Nov 17, 2019

Delicious!

Josie - Nov 17, 2019

Excellent, loved it.

Neil - Nov 17, 2019

Our first Simply Cook recipe - we loved it! Felt like something you would get in a nice restaurant.

Chris - Nov 17, 2019

Always a good recipe. I’ve seen some of the comments saying how thin the sauce is - that’s how it’s meant to be and how you’ll get it served in Thailand. I added baby corn and mange tout as the Mrs doesn’t like peppers.

Tatyana - Nov 16, 2019

Absolutely loved it. So easy to cook

Charlotte - Nov 16, 2019

Loved it. Full of flavour.

Sam - Nov 16, 2019

Sooo delic. Added extra chillis and made coconut rice and spicy rice. Both tasted great with it

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