Best Thai Prawn Curry Recipes

EASY THAI PRAWN CURRY

Steps:

• Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
• Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

THAI GREEN PRAWN CURRY

Steps:

• Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
• Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

EASY YUMMY KING PRAWN THAI GREEN CURRY

Steps:

• Heat the oil in a wok or large frying pan.
• Add the ginger, lemongrass, chilli flakes and cook for one minute.
• Add the curry paste and stir well, and cook for two minutes.
• Add the coconut milk, fish sauce and chicken stock and bring to a boil.
• Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes.
• Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
• Stir in the coriander for the last minute of cooking.
• Serve with jasmine rice.

THAI RED PRAWN CURRY

Steps:

• Fry the onion, ginger, chillies until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
• Grind the spices in a pestle & mortar and add to the pan. Cook for a minute or so, stirring all the time to temper the spices.
• Add the tomatoes and the sugar. Cook for 5 minutes.
• Open the tin of coconut milk. If it has split into thin mlik and coconut cream, pour off the thin milk and add the thick coconut cream to the pan. If your milk is well mixed then add half the tin to the pan. It will still be very good but I prefer to add the thick coconut cream over the thinner milk.
• Bring to the boil and cook for 5 minutes.
• Add the prawns and cook until pink. It will only take a few minutes. Take care not to over cook them.
• Add the coriander and 1tbsp fresh lemon juice to lift the flavour. Season. Serve immediately.

THAI PRAWN, SQUASH & PINEAPPLE CURRY

Steps:

• In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant. Add the fish sauce and cook for 1 min more.
• Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point. Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies, if you like.

THAI PRAWN & SQUASH CURRY

Steps:

• Heat the oil a large frying pan or wok. Tip in the coconut and cook for 3 mins or until starting to toast, then add the curry paste and fry, stirring constantly, until fragrant and sizzling. Add 100ml water and bring to the boil - the water will evaporate and the paste will split. Add the sugar and reduce the heat (the colour will darken).
• With the mixture at a simmer, add the fish sauce, lime leaves, lemongrass and squash. Cook for 1 min, stirring to coat the squash in the paste, then add the coconut milk and 200ml more water and bring back to the boil. Reduce the heat and simmer for 20 mins until the squash is cooked.
• Turn up the heat again, drop in the prawns and stir well. As soon as the pan returns to the boil, reduce to a low heat and cook for a few mins until the prawns are pink and cooked through. The curry should now be sweet and creamy. To serve, top with the coriander leaves and beansprouts.

PRAWN RED THAI CURRY

Steps:

• Combine coconut milk, curry paste, fish sauce and chilli in a wok. Slowly bring the boil over medium low heat, stirring occasionally.
• Reduce heat to low; add prawns. Cook, uncovered, stirring, about 10 minutes or until prawns are cooked.
• Serve with hot jasmine rice.

THAI PRAWN, POTATO & VEGETABLE CURRY

Steps:

• Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins. Pour in coconut milk, stock and lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.
• Add remaining ingredients, but if you're freezing don't add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.

THAI PRAWN CURRY

Steps:

• Boil water in a saucepan and cook enough rice for 2 people.
• Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
• Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
• Cook until the beans are tender.
• Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
• Serve over basmati rice, preferrably in a shallow bowl.

EASY THAI PRAWN CURRY

Steps:

• Heat the oil in a medium saucepan or wok. Tip in the onion and cook gently for 5 minutes or so until softened.
• Stir in the curry paste and ginger, and cook for 1 minute more.
• Pour over the chopped tomatoes and add the coconut cream. Add a little water if necessary, to loosen the mixture.
• Bring to the boil, then leave to simmer for 20 mins or so. Add a little more water if the mixture gets too thick.
• Tip in the prawns and cook for 5-10 minutes more, depending on how large they are. Serve with plain rice or couscous and sprinkle with a little chopped Coriander, to serve.