4.89 from 9 votes

Thai Prawn Curry

Looking for a quick healthy meal? This Thai prawn curry, served with basmati rice, is ready in 20 minutes - So much quicker than takeaway!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Asian

Serving: 2

Calories: 423kcal

Author: Andrea Soranidis

Ingredients

130 g brown basmati rice, or brown jasmine rice
2 tablespoon extra-virgin olive oil , or vegetable oil
1 carrot, thinly sliced into half-moons
1 red bell pepper, thinly sliced
2 garlic cloves, grated
½ teaspoon ginger, grated (optional)
1 tablespoon Thai red curry paste
200 ml full-fat coconut milk, (about ½ a can)
1 teaspoon vegetable stock powder, or half stock cube
150 g raw king prawns, heads and shell removed
½ lime
3 tablespoon fresh coriander, finely chopped

Instructions

Place the brown basmati into a large pot, add in 600 ml of water, cover the pan with a lid and bring to a boil, then reduce the heat to a minimum and simmer for 40 minutes, until the rice is soft and slightly chewy.
Turn the heat off, and let the rice sit undisturbed for 5 minutes before serving.
Heat the oil in a large skillet over medium heat, add in sliced carrot and bell pepper and stir-fry them for about 4 minutes.
Add the garlic, ginger (if using), and red curry paste into the skillet, and stir-fry for a further 2 minutes.
Pour in the coconut milk followed by the stock powder, then bring to a boil, reduce the heat and simmer for 2 minutes.
Add the king prawns into the skillet with the other veggies, and cook all the ingredients for a further 2 minutes, or until the prawns turn pink and are cooked through.
Turn the heat off, drizzle the curry with the juice of half lime, sprinkle the fresh coriander on top and serve with basmati rice.

Notes

Ingredients substitution

Brown basmati rice: regular basmati or jasmine rice.

Vegetable stock powder: for extra flavour, you can substitute with 1 teaspoon of freshly grated ginger and ¼ teaspoon of lemongrass paste.

Carrot and bell pepper: broccoli, snow peas, green beans, sweet potato, zucchini.

How to store leftovers

Fridge: It keeps well in the fridge for up to 2 days without the prawns.

Freezer: It will keep well int he freezer for up to 1 month without the prawns. Defrost the curry and reheat it gently in a large skillet. Add in the prawns and cook them for 2 minutes, then serve.

Nutritional information provided for curry only without rice.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.