Weeknight
Thai Prawn Red Curry
Vibrant, fragrant, and faster than a takeaway — coconut, lime leaves, and plump prawns in a silky red curry.
Use fresh kaffir lime leaves if you can find them. The difference is everything.
Method
- 01
Warm the oil in a wide pan over medium heat. Add the curry paste and fry for 2 minutes, stirring, until it darkens and smells deeply fragrant.
- 02
Pour in about a third of the coconut milk and stir until the paste loosens into a glossy red sauce.
- 03
Add the rest of the coconut milk, fish sauce, sugar and lime leaves. Simmer for 5 minutes to come together.
- 04
Slide in the red pepper and simmer for 2 minutes, then add the prawns and sugar snaps. Cook for 3–4 minutes, just until the prawns are pink and curled and the veg is bright and crisp.
- 05
Pull off the heat. Stir in the lime juice and taste — more fish sauce for salt, more lime for lift.
- 06
Spoon over jasmine rice, scatter with Thai basil and chilli, and serve with lime wedges.
Keep cooking
