Easy Thai Prawn Curry
Whip up this speedy prawn curry for a flavour-packed midweek meal. It’s sweet, spicy and fragrant – and on the table in 25 minutes.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Dairy-Free, Gluten-Free
10 mins
25 mins
Easy
4
Sugars
7g
Kcal
262
Fibre
3g
Fat
13g
Protein
19g
Saturates
9g
Salt
1.4g
Carbs
12g
Info
Cooking time:
Prep time:
10 mins
Dairy-Free, Gluten-Free
Difficulty:
Serves:
25 mins
Easy
4
Info
10 mins
Prep time:
Cooking time:
25 mins
Difficulty:
Easy
Serves:
4
Dairy-Free, Gluten-Free
Sugars
7g
Fibre
3g
Protein
19g
Salt
1.4g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Dairy-Free, Gluten-Free
10 mins
25 mins
Easy
4
Sugars
7g
Fibre
3g
Protein
19g
Salt
1.4g
Info
Prep time:
10 mins
Cooking time:
25 mins
Difficulty:
Easy
Serves:
4
Dairy-Free, Gluten-Free
Kcal
7g
Fat
13g
Saturates
9g
Carbs
9g
Ingredients:
• 1 tbsp vegetable oil
• 1-2 tbsp Thai red curry paste
• 400ml coconut milk
• 2 tsp fish sauce
• Juice of 1 lime
• 200g raw king prawns, peeled and deveined
• Cooked rice, to serve
• Fresh coriander, to garnish (optional)
Instructions:
1. Heat the oil in a pan over medium heat. Stir in the Thai red curry paste and cook for 1-2 mins until fragrant.
2. Pour in the coconut milk and bring to a simmer. Stir in the fish sauce and lime juice.
3. Add the prawns and cook for 3-5 mins, until pink and cooked through.
4. Serve with cooked rice and garnish with coriander if desired.