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thai shrimp curry recipe.

Easy Thai Prawn Curry

Course: Main Course
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 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 take away!
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  • 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
  • 1 tablespoon Thai red curry paste
  • 200 ml full-fat coconut milk (about ½ a can)
  • 1 teaspoon vegetable stock powder
  • 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 20 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 red curry paste and garlic 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