Thai red prawn and vegetable curry
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  • 1 tbsp Thai red curry paste
  • 1300 ml boiling chicken stock
  • 1100 ml reduced fat coconut milk
  • 11 red onion, roughly chopped
  • 11 red pepper, deseeded and cut into bite-sized pieces
  • 11 green pepper, deseeded and cut into bite-sized pieces
  • 12 large carrots, peeled and cut into matchsticks
  • 11 tomato, roughly chopped
  • 1¼ head Chinese leaf or ¼ green cabbage, shredded
  • 1300 g cooked and peeled king or tiger prawns
  • 11 tbsp lime juice
  • 11 tbsp Thai fish sauce (nam pla)
  • 1 Small handful of finely chopped fresh corianderPlace the curry paste in a lidded non-stick wok or large deep frying pan and gradually whisk in the stock and coconut milk until well combined. Turn on the heat, bring to the boil, then turn the heat to low and simmer for 2 minutes. Add the onion, peppers, carrots and tomato. Cover, turn the heat to medium and cook for 5 minutes. Add the Chinese leaf and cook for a further 2 minutes. The vegetables should be tender but retain some bite. Add the prawns and stir for a minute or two until heated through. Stir in the lime juice and fish sauce and scatter over the coriander. Serve hot with boiled Thai fragrant/jasmine rice.



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