This is the quickest and easiest prawn red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.
I followed the recipe but I found it to be too sloppy. I had to use cornflour to thicken it up as time was short, however this seemed to make it less fiery. I would suggest using less coconut milk than the recipe states. - 26 Oct 2009
This recipe is quick and easy because it is from a jar and using prepared prawns, I suggest buying the whole thing ready made so you will have the time to read up how to make your own authentic paste Authentic Thai Currys are 'sloppy' as I have read some reviews describing them, adding cornflower does take some of the taste away, Thai curries are accompanied by 'Sticky Rice' anyone that has eaten in Thailand will know this. - 27 Jan 2015
If you like Thai food, this is a great recipe. I made it twice, once with regular coconut milk and once with "Lite" coconut milk. I think the taste is better with the "Lite". I think it seems too "heavy" with the regular. Another bonus is the fact you shave two thirds of the calories and fat off by using the "Lite". - 14 Feb 2003 (Review from Allrecipes US | Canada)