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

Alice - 3rd July 2020

If using lighter coconut milk it’s quite runny. Tastes amazing but if you can’t handle ANY spice then be careful, ok if you can tolerate a bit though.

Bradley - 3rd July 2020

I don't like whole tomatoes so not great for me but oh well

Alison - 3rd July 2020

Absolutely delicious!

Alison - 3rd July 2020

Absolutely delicious!

Hetty - 3rd July 2020

Really tasty!

Hetty - 3rd July 2020

Really tasty!

Sabina - 3rd July 2020

No flavour, tasted bland like a ready meal not an authentic home cooked meal

Mitzy - 3rd July 2020

Bit on the fishy side the red Thai paste

David - 2nd July 2020

Nice and right amount of heat

David - 2nd July 2020

Nice and right amount of heat

laura - 2nd July 2020

Soo tasty really enjoyed this one!will order again

laura - 2nd July 2020

Soo tasty really enjoyed this one!will order again

Tracey - 2nd July 2020

I read the reviews before cooking this an used less coconut milk so it wasn’t runny an I added a bag of steam fresh veg it was absolutely amazinggggg and I would definitely be making again an again ????????

Tracey - 2nd July 2020

I read the reviews before cooking this an used less coconut milk so it wasn’t runny an I added a bag of steam fresh veg it was absolutely amazinggggg and I would definitely be making again an again ????????

Alex - 2nd July 2020

We added extra veg, brocolli and cauliflower as there is only tomato and pepper and it needed more

Alex - 2nd July 2020

We added extra veg, brocolli and cauliflower as there is only tomato and pepper and it needed more

Sheona - 2nd July 2020

Absolutely delicious!!! My 5 year old LOVED it! Not too spicy - super tasty! I made it with chicken - worked great!

Sheona - 2nd July 2020

Absolutely delicious!!! My 5 year old LOVED it! Not too spicy - super tasty! I made it with chicken - worked great!

Sheona - 2nd July 2020

Absolutely delicious!!! My 5 year old LOVED it! Not too spicy - super tasty! I made it with chicken - worked great!

Kirsty - 2nd July 2020

I added half coconut milk and half tin tomatoes

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