A vibrant and aromatic dish, Thai prawn curry features tender prawns simmered in a fragrant coconut milk sauce infused with red curry paste, lime, and warming spices. Packed with fresh vegetables and balanced flavors, this curry is quick to prepare and makes for a nourishing and satisfying meal, perfect for any day of the week.
Why You’ll Love This Recipe
This Thai prawn curry delivers the ideal blend of heat, creaminess, and tang in every bite. It’s a one-pan meal loaded with nutrient-rich vegetables, protein-packed prawns, and a luscious coconut milk base that ties everything together. Whether you’re a fan of Thai cuisine or simply looking for a flavorful seafood dish that comes together in under 30 minutes, this curry is sure to impress. Serve it with steamed rice or jasmine rice to soak up the delicious sauce.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb prawns, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup pumpkin or squash, cubed
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Directions
- Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté for 2–3 minutes until softened.
- Add the bell pepper, zucchini, and pumpkin (or squash). Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the red curry paste, fish sauce, brown sugar, turmeric, and cumin. Cook for 2 minutes, allowing the spices to bloom and the curry paste to coat the vegetables.
- Pour in the coconut milk, stir well, and bring the mixture to a gentle simmer.
- Add the prawns and cook for 4–5 minutes, or until the prawns turn pink and are cooked through.
- Stir in the lime juice and season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot with steamed rice or noodles.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
- Protein Swap: Use chicken, tofu, or mixed seafood in place of prawns.
- Spicier Version: Add sliced Thai red chilies or a pinch of chili flakes for more heat.
- Add Greens: Stir in spinach, kale, or snap peas during the last few minutes of cooking.
- Creamier Texture: Add a spoonful of peanut butter for a richer, nutty undertone.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of rice.
Storage/Reheating
Storage:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating:
Gently reheat on the stovetop over medium-low heat until warmed through. Avoid overcooking to keep the prawns tender.
Freezing:
This curry can be frozen, but for best texture, freeze without the prawns and add them fresh upon reheating.
FAQs
Can I use frozen prawns?
Yes, thaw them completely and pat dry before cooking to prevent excess water from thinning the sauce.
What type of curry paste should I use?
Thai red curry paste is traditional for this dish, but yellow or green curry paste can also be used for a variation in flavor.
Can I substitute fish sauce?
If needed, use soy sauce or tamari for a milder flavor, though fish sauce adds authentic depth.
Is this dish very spicy?
It has a moderate heat level from the red curry paste. You can adjust by using less paste or adding more coconut milk.
What’s the best type of coconut milk to use?
Full-fat canned coconut milk is ideal for a rich and creamy curry.
Can I prepare this in advance?
Yes, the vegetables and curry sauce can be made in advance. Add the prawns when reheating to keep them tender.
What vegetables go well in this curry?
Bell peppers, zucchini, pumpkin, eggplant, snap peas, and baby corn all work well.
Can I add noodles instead of rice?
Yes, this curry pairs wonderfully with rice noodles or even soba noodles.
How do I keep the prawns from overcooking?
Add them toward the end of the cooking process and remove from heat as soon as they turn pink and opaque.
What wine pairs well with Thai prawn curry?
A chilled Riesling or Gewürztraminer complements the spicy and creamy notes beautifully.
Conclusion
Thai prawn curry is a quick, comforting, and flavor-packed dish that brings the taste of Thailand right to your kitchen. With tender prawns, colorful vegetables, and a fragrant coconut curry sauce, it’s a satisfying meal that feels both indulgent and wholesome. Whether for a busy weeknight or a special dinner, this curry delivers bold, balanced flavor in every spoonful.
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Thai Prawn Curry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Thai Prawn Curry is a rich, aromatic dish made with succulent prawns simmered in a creamy coconut milk base, vibrant vegetables, and classic Thai spices. Bursting with flavor from red curry paste, lime, and fresh herbs, it’s a quick and satisfying seafood curry perfect for weeknight dinners or cozy meals.
Ingredients
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1 lb prawns, peeled and deveined
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1 tablespoon vegetable oil
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1 small onion, sliced
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1 bell pepper, sliced
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1 small zucchini, sliced
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1 cup pumpkin or squash, cubed
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1 can (14 oz) coconut milk
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2 tablespoons red curry paste
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1 tablespoon fish sauce
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1 tablespoon brown sugar
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1/2 teaspoon turmeric
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1/2 teaspoon cumin
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1 tablespoon lime juice
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Salt and pepper to taste
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Fresh cilantro, for garnish
Instructions
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Heat vegetable oil in a large pan over medium heat.
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Add sliced onion and sauté for 2–3 minutes until softened.
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Add bell pepper, zucchini, and pumpkin. Cook for about 5 minutes until slightly tender.
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Stir in red curry paste, fish sauce, brown sugar, turmeric, and cumin. Cook for 2 minutes to bloom the spices.
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Pour in coconut milk, stir well, and bring to a gentle simmer.
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Add prawns and cook for 4–5 minutes, or until pink and opaque.
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Stir in lime juice, season with salt and pepper to taste.
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Garnish with fresh cilantro and serve hot with steamed jasmine rice.
Notes
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For extra heat, add chopped Thai chilies or a dash of chili oil.
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You can swap prawns for chicken, tofu, or mixed seafood.
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Great with rice noodles or served over cauliflower rice for a low-carb version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Curry
- Method: Stovetop
- Cuisine: Thai
