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Thai Style Prawn Curry



Recipe Type


Suitable for Vegetarians


The Recipe

This is a super quick Thai curry that is really tasty and can be as hot or not as you choose to make it. It only takes 10 mins to cook. Just put your rice on first, prepare the rest and cook. You can also substitute the prawns for chicken or tofu if you prefer.


  • 1 tbsp veg oil
  • 2 shallots (chopped)
  • 2 garlic cloves (chopped/crushed)
  • 2 tsp thai red curry paste
  • 200ml coconut cream
  • 150g sugar snap peas
  • 200g cooked & peeled prawns (frozen/fresh)
  • Juice of 1 lime
  • 1 tbsp soy sauce
  • 150g Thai rice, boiled
  • Bunch of fresh Coriander leaves
  • Optional: Finely chopped fresh red chilli or chilli flakes for a hotter result

Cooking Instructions

  1. Heat the oil in a large frying pan and cook the shallots and garlic for 3-4 mins until slightly softened and golden. (at this point if you are using chicken cut this into cubes and fry with the onion and shallots for atleast 5 mins).
  2. Stir in the Thai curry paste, coconut cream & sugar snap peas and simmer for 3 mins. Stir in the prawns and add the lime juice and soy sauce to your taste. Ensure the prawns are thoroughly heated through.
  3. Add in a handful of roughly chopped coriander and serve with the cooked rice.
  4. Garnish with more fresh coriander and a squeeze of lime juice.