About this recipe: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.
2 (400g) tins coconut milk
2 tablespoons red Thai curry paste
1 tablespoon fish sauce
1 fresh red chilli, seeded and minced
24 large prawns, peeled and deveined
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Method Prep:20min › Cook:20min › Ready in:40min
In a wok, combine coconut milk, curry paste, fish sauce and minced chilli. Slowly bring to a simmer over medium low heat, stirring frequently.
Reduce heat to low, and add prawns. Cook uncovered, stirring frequently, until prawns are cooked and flavours mellow, about 15 minutes.
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