Course: Main Course
Cuisine: Asian
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Calories: 423kcal
Looking for a quick healthy meal? This Thai prawn curry, served with basmati rice, is ready in 20 minutes - So much quicker than takeaway!
Print Recipe
- 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
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.
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.
Calories: 423kcal | Carbohydrates: 13g | Protein: 14g | Fat: 37g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 462mg | Potassium: 560mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8324IU | Vitamin C: 85mg | Calcium: 95mg | Iron: 4mg