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
light coconut milk
 
10
sweet cherry tomatoes
 
160g
peeled prawns
 
Handful
of basil leaves(optional)
 
1
lime (optional)
 
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Our 20 minute recipe

  • 1.

    Bring 250ml of water to the boil in a lidded saucepan and then add the rice. Stir gently, cover with a lid and reduce the heat to low. Simmer for 12-15 mins, or cook as per packet instructions.

  • 2.

    Heat 1 tbsp of oil in a saucepan over medium high heat. Add the peppers and stir-fry for 2 mins. Add the Garlic Paste and mix well.

  • 3.

    Add a large spoonful of coconut milk (the thick creamy bit if possible) to the pan and add the Thai Red Paste. Stir well for 2 mins and then pour in the rest of the coconut milk.

  • 4.

    Put the tomatoes in and bring it to a gentle boil and then simmer for 4-5 mins over a medium heat. Mix the Thai Red Garnish through the curry.

  • 5.

    Add the prawns to the curry 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 mins over a medium heat). Stir most of the basil in (if using). Taste the curry and add in sugar or lime juice to taste, if desired. Ladle the curry in bowls over rice with a sprinkle of basil on top and a wedge of lime on the side (if using).

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Thai Red Prawn Curry Reviews

BASED ON 3316 reviews

Sharon - Nov 17, 2018

Sauce to sweet

Jackie - Nov 16, 2018

Liked this a lot

Pamela - Nov 16, 2018

Rotten

Karen - Nov 15, 2018

Loved this curry. Very easy to make and very tasty ????

Sharon - Nov 15, 2018

Tasty

Samantha - Nov 14, 2018

I used chicken instead of prawns and loved it

Sarah - Nov 14, 2018

The best yet ????

Elizabeth - Nov 14, 2018

Mmmmm lovely!!!!

Tim - Nov 13, 2018

Lovely ???? has a kick to it

Nicola - Nov 13, 2018

Lovely heat

Claire - Nov 13, 2018

Very nice.

Emily - Nov 13, 2018

Nice but lacking a bit more punch/flavour

Marek - Nov 13, 2018

So much flavour in this one. Defiantly up there in the top 5

Julie - Nov 13, 2018

Loved this curry lots of lovely flavours definitely get this again

Sam - Nov 12, 2018

Considerably more salty than expected .

Emma - Nov 11, 2018

Lovely and real Thai flavour

Belle - Nov 11, 2018

So so good

Belle - Nov 11, 2018

So so good

Belle - Nov 11, 2018

So so good

Belle - Nov 11, 2018

So so good

Danielle - Nov 10, 2018

Too spicy

Amy - Nov 10, 2018

Delicious

Jade - Nov 08, 2018

Really tasty, a little too watery for me.

Salazaar - Nov 08, 2018

Considerably better than expected! Great taste, and despite appearances consistency was just right.

Alex - Nov 07, 2018

Really yummy. Creamy and very flavoursome

Jon - Nov 07, 2018

Amazing

Ian - Nov 07, 2018

Nicest yet. I also order from Hello Fresh, and this is much nicer....and easier too.

Christine - Nov 07, 2018

Enjoyable, but rather mild for a Thai curry. I added mange tout and extra tomatoes. The tomatoes broke down in the sauce, I would suggest putting them in right at the end so they just heat and soften.

Sarah - Nov 07, 2018

Favourite!!!

Gurpal - Nov 07, 2018

Added loads of veg to bulk out. Sauce was little thin so added a teaspoon of cornflour to thicken and fresh coriander to serve. Husband really enjoyed it.

Amanda - Nov 06, 2018

Not hot enough, bland for Thai and salty

Carly - Nov 06, 2018

Amazing

Daniel - Nov 06, 2018

Could be a bit spicier

Julija - Nov 05, 2018

Mindblowing!

Patricia - Nov 05, 2018

Excellent

joanne - Nov 03, 2018

lots of combinations can be used, we love chicken, snap peas, baby corn.

Sarah - Nov 03, 2018

Wow! Must be my favourite to date. Amazing!!

Natalie - Nov 02, 2018

Lovely dish, has lots of flavour, if had again I would add more rice and more vegetables like baby corn etc

Jayne - Nov 01, 2018

Wish I’d made more rice and added some more veg, but tasty!

Sarah - Nov 01, 2018

Not bad

Tracy - Oct 31, 2018

A favourite

Dhrutika - Oct 29, 2018

Not sure I liked it with prawns but v nice quick and easy otherwise. Next time may just use chicken

Vicki - Oct 28, 2018

Lush curry on a Friday night!

Laura - Oct 28, 2018

Fab flavours

Laura - Oct 28, 2018

We used chicken instead of prawns it was lovely

Leona - Oct 28, 2018

Tasty - wish I’d added the sugar snaps but didn’t read the tip at top of recipe card till I started cooking

Charlotte - Oct 27, 2018

Too watery

Alex - Oct 27, 2018

Didn’t taste like a traditional Thai red curry but still a very nice dish

Laura - Oct 27, 2018

Used chicken instead it was lovely

Gordon - Oct 25, 2018

A bit dull not much flavour

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