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
