Find plenty of prawn curry recipes with delicious Thai flavours including king prawn and basil curry, Thai curry soup with prawns, red and green Thai curry sauces with prawns and more.
When I was in Australia for a year, I lived above a Thai restaurant. They made the best green curry I've ever tasted. I was a regular customer and I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! This one uses prawns but feel free to use chicken.
This is fast, delicious and very versatile. You can add pretty much anything to the sauce that isn't too strongly-flavored. I love putting in deep-fried tofu and a selection of veggies like mushrooms, carrots, mange tout and spinach, but you can add chicken, beef, firm-fleshed fish, prawns... anything! This recipe makes for a dish with a spicy kick, if you prefer mild food, reduce the amount of chillies. The sauce itself is vegan, so if you add tofu, you can have a delicious vegan meal.
A basic red Thai curry using bought curry paste to save on time but you can bulk it up with red or yellow peppers, spring onions and snap peas. Try it with thin slices of beef or chicken instead of prawns. Serve with hot rice.
A Thai curry soup made with coconut milk, prawns, mushrooms and spinach. Chicken or extra vegetables could be used instead of the prawns.
A quick and easy curry with fresh Thai flavours. You can embellish the dish with a few dashes of fish sauce and lime juice to finish, if liked.
A nice quick fish curry that tastes like you've slaved over the cooker all day!
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.
Red Thai curry paste, lemon juice and garlic are blended to make this quick and easy marinade for prawns.
This is a recipe I adapted myself after reading through all the others I saw here. This is a milder, and and in my opinion, a much tastier version on this dish.