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 for 2 servings:

  • 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 Top Reviews

Colette - 12th July 2020

Would definitely get again

Karen - 11th July 2020

Oh my god, so quick and easy to prepare and tastes beautiful

Karen - 11th July 2020

Oh my god, so quick and easy to prepare and tastes beautiful

Laura - 11th July 2020

Loved this dish, one of the best recipes available. Added sugar snap peas which were a great addition. Will definitely be ordering again.

Laura - 11th July 2020

Loved this dish, one of the best recipes available. Added sugar snap peas which were a great addition. Will definitely be ordering again.

Becki - 11th July 2020

So delicious! Loved it!

Becki - 11th July 2020

So delicious! Loved it!

Jenni - 11th July 2020

Used light coconut milk and it was very watery and didn’t taste very good

Jovita - 10th July 2020

It’s a delicious curry, fish sauce was a little bit strong but otherwise it’s delicious.

Ros - 10th July 2020

A really tasty Thai curry. We added diced onions to it which added flavour to the sauce and cooked raw prawns in the sauce which worked really well, although you could easily substitute chicken to this dish too. Would recommend adding cornflour to thicken the sauce (cooking tip on the recipe card).

Ros - 10th July 2020

A really tasty Thai curry. We added diced onions to it which added flavour to the sauce and cooked raw prawns in the sauce which worked really well, although you could easily substitute chicken to this dish too. Would recommend adding cornflour to thicken the sauce (cooking tip on the recipe card).

Carole - 10th July 2020

Usual taste of red thai curry.

Mark - 10th July 2020

Brilliant

Mark - 10th July 2020

Brilliant

Gary - 10th July 2020

Bit bland

Jo - 10th July 2020

Yummy.

Jo - 10th July 2020

Yummy.

Natalia - 9th July 2020

So delicious! Follow the tip to thicken the sauce.

Natalia - 9th July 2020

So delicious! Follow the tip to thicken the sauce.

Kirstie - 8th July 2020

love this meal, tasty and healthy! and lower in fat when using light coconut milk

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