Thai Red Curry with Prawns Recipe

Thai Red Curry with Prawns Recipe

Thai Red curry is cooked almost every week in my home. Due to its spicy, tangy delicious coconutty flavours it is a big hit at home. It is also a really simple curry to rustle up in minutes if you have the ingredients at home. It is a very versatile recipe as you can create your veg and non-veg versions as per taste. Here, I’ve used prawns but you can easily substitute them with chicken or tofu or paneer.

Here is the simple recipe of Thai Red curry:

Thai Red Curry

Serves 4


3 tbsp. Thai Red curry paste (store bought)

2 lemon grass stalks (tender parts finely chopped optional)

2 cups mixed vegetables (broccoli, baby corn, mushroom, zucchini, peppers)

2-3 bird’s eye chillies finely sliced (or substitute with green chillies)

1 tsp. fish sauce (optional)

1 tsp. palm sugar (or jaggery)

1 tbsp. lemon juice

400 ml. coconut milk

salt to taste

2 tbsp. vegetable oil

fresh basil leaves


Heat oil in a large wok. Put in the thai curry paste along with chopped lemon grass (if using) and cook for a couple of minutes. Since I was using broccoli, I put it in first along with capsicum. Cook it for 2-3 minutes and then add coconut milk.

Let it simmer on low heat for about 3-4 minutes. Add the fish sauce (optional) and then tip in the mushroom and the prawns. As they don’t take much time to cook, I have added them towards the end. Add in the palm sugar and salt and cook for a couple of minutes covered. Now remove the lid. Switch off the gas and add lemon juice. Taste and adjust seasoning.

Your Thai Red curry with prawns is ready to serve. Garnish with basil leaves and chilly slices and serve hot with boiled rice. I have used basmati rice here.

This is a really delicious recipe that your family will relish.


  1. You can make your own red curry paste but often ingredients like galangal, kaffir lime leaves are a bit difficult to source. The store bought stuff is quite good actually.
  2. If using chicken, cook it from right in the start as it takes a longer time to cook compared to prawns. If using tofu or paneer, use it at the end.
  3. You can skip fish sauce if you don’t enjoy its taste.
  4. You can use any vegetables that you enjoy and can source. You can use brinjals and potatoes too in the curry.
  5. Preferably use thick coconut milk to make the curry rich and smooth.
  6. Adjust heat, sweetness and tartness as per your taste.
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12 thoughts on “Thai Red Curry with Prawns Recipe

    1. I just retrieved your comment from spam. *damn* Seriously, there is no catch here. It is so simple to make at home. I have been making them at home since years. Try it and let me know. No catch, I promise. 🙂

  1. I haven’t been able to develop a taste for either prawns, or thai curry. The first time I tried it long back, I couldn’t find it appealing so since then I haven’t been able to get myself to taste anything Thai. But, I sure would love to sample Thai food sometime. Could you suggest something in veg and something a bit spicy that could appeal to my Indian tastes buds! 🙂

    Your recipes come across as very easy to make and cater to every taste bud!

    1. What! How can you not like Thai curry, Shilpa? *makes puppy face*
      The green, red and yellow curries are the simplest to try. And you get them in great veggie versions. Thai food is spicy so you will love it. Have you tried Nasi Goreng? That’s a lovely rice dish with peanuts. Then there is chicken satay but that’s not veg. I love Tom yum soup which is clear and delicious. Try any of these.

  2. This is something that we have never made at home and have always had it in restaurants. In fact had never even looked at its recipe ever. Your recipe sounds simple, will definitely try it next time.

  3. Looks yummmm!!!! I have fallen in love with Thai curries ever since I had been to Thailand. Oh, I am craving for some right now. I should get some store bought curry paste asap. Thanks for the recipe. Will definitely try!

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