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 coconut milk
  • 250g sweet cherry tomatoes
  • 300g peeled prawns (cooked/raw)
  • 1 30g pack basil (optional)
  • 1 lime (optional)
  • 1tsp sugar (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

Joanna - 4th June 2020

Use fewer peppers and add some thin batons of butternut squash and courgette for variety.

Joanna - 4th June 2020

Use fewer peppers and add some thin batons of butternut squash and courgette for variety.

Jacqueline - 3rd June 2020

Tasty but have other versions that are similar and tastier.

Sarah - 3rd June 2020

Used chicken..really lovely

Sarah - 3rd June 2020

Used chicken..really lovely

Nikki - 3rd June 2020

Very tasty

Emma - 3rd June 2020

Whole family loves it

Emma - 3rd June 2020

Whole family loves it

Matt - 2nd June 2020

Great taste, easy to cook. A bit of a creamy aftertaste though.

Wayne - 1st June 2020

Wow ????

Wayne - 1st June 2020

Wow ????

Kelly - 1st June 2020

Really tasty

Kelly - 1st June 2020

Really tasty

Magdalena - 26th April 2020

Was expecting a lot more from this dish. Won’t order it again.

Emily - 27th May 2020

Loved it, don’t do what I did and buy a microwave pack of jasmine rice (250g which was 10g over the recipe amount) it barely made enough for two people! Best to buy and cook the rice yourself perhaps then the portions will add up!

Emily - 27th May 2020

Loved it, don’t do what I did and buy a microwave pack of jasmine rice (250g which was 10g over the recipe amount) it barely made enough for two people! Best to buy and cook the rice yourself perhaps then the portions will add up!

Sukina - 26th May 2020

A really nice Thai curry. I would make it with chicken next time instead of prawns

Sukina - 26th May 2020

A really nice Thai curry. I would make it with chicken next time instead of prawns

Stuart - 26th May 2020

Really nice flavour with a good heat kick

Stuart - 26th May 2020

Really nice flavour with a good heat kick

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