Thai Red Prawn Curry Recipe – Kaffir Lime & Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Thai Red Prawn Curry Recipe – Kaffir Lime & Coconut Milk

Introduction

Oh, Thai red curry. Just the aroma instantly transports me back to bustling street food markets in Bangkok! This recipe is a firm favourite in my kitchen – it’s vibrant, flavourful, and surprisingly easy to whip up. I first made this when I was trying to recreate the amazing curries I’d tasted on my travels, and after a few attempts, I think I’ve finally nailed it. It’s the perfect weeknight meal, but fancy enough to impress guests too. Let’s get cooking!

Why You’ll Love This Recipe

This Thai red prawn curry is a beautiful balance of spicy, sweet, and savoury. The creamy coconut milk perfectly complements the fiery red curry paste, while the prawns add a lovely sweetness. The kaffir lime leaves give it that authentic Thai fragrance that’s just chef’s kiss. Plus, it’s ready in under 40 minutes – perfect when you’re craving something delicious but don’t have hours to spend in the kitchen.

Ingredients

Here’s what you’ll need to make this amazing Thai red prawn curry:

• 500 gms Tiger prawn/shrimp
• 50 gms Thai red curry paste
• 200 ml Coconut milk
• 10 cloves Garlic, minced
• 1 tsp Fish sauce
• 2 tbsp Sugar (preferably brown)
• 1 tsp White vinegar
• 2 tbsp Vegetable oil
• 2 Dry kaffir lime leaves
• 10 pieces Green beans, cut into 2-inch pieces
• 1 medium Carrot, peeled and cut into 2-cm half-circles
• A generous cup of Fresh Thai basil leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Tiger Prawns/Shrimp – Choosing the Best Quality
I prefer using tiger prawns for this curry because of their size and sweetness. Look for prawns that are firm, with a bright, translucent colour. Around 500 grams is perfect for a family of four. Don’t worry about keeping the tails on – they look beautiful and make it easier to handle!

Thai Red Curry Paste – Regional Variations & Spice Levels
Thai red curry paste can vary quite a bit in spice level depending on the brand and region. I usually go for a medium-hot paste, but feel free to adjust to your preference. Mae Ploy is a popular brand, and readily available.

Coconut Milk – Full Fat vs. Light Coconut Milk
Full-fat coconut milk is key for a rich and creamy curry. While light coconut milk can be used, it won’t give you the same depth of flavour. Trust me, the extra indulgence is worth it!

Kaffir Lime Leaves – Aromatic & Essential
These leaves are what give Thai curry its signature fragrance. You can find them fresh or frozen at most Asian supermarkets. If you can’t find them, a tiny bit of lime zest can work in a pinch, but it won’t be quite the same.

Fish Sauce – The Umami Factor
Don’t be scared of fish sauce! It adds a wonderful savoury umami flavour that’s essential in Thai cooking. A little goes a long way, so start with 1 teaspoon and adjust to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and devein your prawns, keeping the tails on for presentation. Rinse them under cold water and set aside.
2. Next, blanch the carrots and green beans in salted boiling water for about 2-3 minutes, until they’re partially cooked but still have a bit of crunch. Drain and set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Then, add the prawns and cook for about 1 minute per side, until they turn pink and opaque. Remove the prawns from the skillet and set aside.
4. Add the remaining tablespoon of oil to the skillet. Add the Thai red curry paste and sauté for about 2 minutes, stirring constantly. If the paste starts to stick, add a splash of water to loosen it up.
5. Add the blanched carrots and green beans to the skillet and sauté for another 1-2 minutes, until they’re heated through.
6. Pour in the coconut milk, stirring to combine it with the curry paste. Bring the mixture to a gentle simmer.
7. Return the prawns to the skillet. Add the sugar, vinegar, kaffir lime leaves, and fish sauce. Give everything a good stir and taste. Adjust the salt if needed – remember that fish sauce is already quite salty.
8. Finally, stir in the fresh Thai basil leaves and cook until they wilt, about 30 seconds. Adjust the sauce consistency with a little water if it’s too thick, or simmer for a few minutes longer if you prefer a thicker sauce.

Expert Tips

• Don’t overcrowd the skillet when cooking the prawns. Cook them in batches if necessary to ensure they cook evenly.
• Taste as you go! Thai cooking is all about balancing flavours, so adjust the sugar, fish sauce, and curry paste to your liking.
• For a richer flavour, use homemade curry paste. It takes a bit more effort, but it’s totally worth it.

Variations

• Vegan Thai Red Curry: Swap the prawns for firm tofu or chickpeas. Use soy sauce or a vegan fish sauce substitute instead of fish sauce.
• Gluten-Free Thai Red Curry: This recipe is naturally gluten-free, but double-check the label on your curry paste and fish sauce to ensure they don’t contain any hidden gluten.
• Adjusting the Spice Level: If you like it really spicy, add a pinch of chilli flakes or a finely chopped red chilli to the curry.
• Festival Adaptations (Songkran, Loy Krathong): This curry is a wonderful addition to any Thai festival feast! It’s especially popular during Songkran (Thai New Year) and Loy Krathong (Festival of Lights).

Serving Suggestions

Serve your Thai red prawn curry hot with a generous portion of steamed jasmine rice. Garnish with extra fresh Thai basil leaves and a wedge of lime. A sprinkle of chopped peanuts adds a nice crunch too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

What type of prawns are best for Thai red curry?
Tiger prawns are my go-to, but you can also use king prawns or regular shrimp.

Can I make this curry ahead of time?
Yes! You can make the curry base (without the prawns) a day or two in advance. Just add the prawns when you’re ready to serve.

What can I substitute for fish sauce?
Soy sauce is a decent substitute, but it won’t have the same umami flavour. You can also try using a vegan fish sauce substitute.

How do I know when the curry is ready?
The prawns should be pink and opaque, the vegetables should be tender-crisp, and the sauce should be fragrant and flavourful.

Where can I find kaffir lime leaves?
Check your local Asian supermarket or online. They’re often sold frozen.

How can I adjust the thickness of the curry sauce?
Add a little water to thin it out, or simmer for a few minutes longer to thicken it up.