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 4 servings:

  • 240g jasmine rice
  • 2 red peppers
  • 400ml tin light coconut milk
  • 250g sweet cherry tomatoes
  • 2packs peeled prawns
  • handful of basil (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 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, 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 if using raw prawns, cook for 3 mins over a medium heat until pink throughout). 

  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

Ella - 14th November 2020

Just wasn’t to my taste!

Chrysta - 6th November 2020

Sauce Still a bit fishy with chicken

Chrysta - 6th November 2020

Sauce Still a bit fishy with chicken

Michelle47 - 6th November 2020

Would cook this again

Michelle47 - 6th November 2020

Would cook this again

Hannah - 2nd November 2020

Our favourite dish. Even nicer the next day ????

Hannah - 2nd November 2020

Our favourite dish. Even nicer the next day ????

Ana-maria - 30th October 2020

A little bland for a Thai dish.

Nicola - 29th October 2020

A firm favourite

Charlie - 28th October 2020

Absolutely amazing

Charlie - 28th October 2020

Absolutely amazing

Rochelle - 25th October 2020

I would say it needs more spice. Red Thai is supposed to be spicy. Possibly suggest fresh chilli on the recipe. Which we added. I would also say less coconut milk. We did chicken instead of prawns and worked well. Dried Thai basil would be a nice touch to sprinkle in with one of the pots.

Christopher - 24th October 2020

Really delicious dish. We used jumbo king prawns and they really made it. We also added sugar snap pease and these worked really well. Really easy to cook.

Christopher - 24th October 2020

Really delicious dish. We used jumbo king prawns and they really made it. We also added sugar snap pease and these worked really well. Really easy to cook.

amy - 24th October 2020

A lot better than a shop Thai curry.

amy - 24th October 2020

A lot better than a shop Thai curry.

Alyce - 22nd October 2020

Delicious! Made it with chicken, cooked it off first and added it back in at the end to warm through.

Alyce - 22nd October 2020

Delicious! Made it with chicken, cooked it off first and added it back in at the end to warm through.

Angela - 20th October 2020

Found the sauce a bit too runny , so I would use less coconut milk next time.

Jacqueline - 20th October 2020

Nice dish easy to prepare

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