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Thai red curry in a bowl with vegetables and chicken.
Deborah Rainford

Thai Red Curry with Chicken & Prawns

Thai red curry with chicken and prawns made in a rich coconut sauce with bold, balanced flavours. A simple, reliable recipe for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: 30 Minute meals, Dinner
Cuisine: Thai
Calories: 277
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 stalk lemongrass finely sliced
  • 2-3 tablespoons red curry paste
  • 4 lime leaves torn
  • 14 oz can full-fat coconut milk
  • ¾ cup chicken stock
  • 1 tablespoon fish sauce
  • 1 teaspoon palm sugar or brown sugar
  • Juice of ½ lime
  • 1 pound chicken cut into bite-sized pieces (optional)
  • 10 oz prawns shrimp, peeled and deveined (optional)
  • 1 red bell pepper thinly sliced
  • 1 cup baby corn
  • 1 cup snow peas mangetout
  • 2 cups fresh spinach
  • Fresh cilantro coriander, for serving
  • Thai basil for serving
  • Red chillies sliced, for serving
  • Cooked jasmine or basmati rice for serving

Method
 

Build the flavour base:
  1. Heat the oil in a large pan over medium heat. Add the garlic, ginger, and lemongrass and cook for 30–60 seconds until fragrant. Stir in the curry paste and cook for 1–2 minutes until slightly darkened and aromatic.
Make the sauce:
  1. Pour in the coconut milk and chicken stock. Add the lime leaves, fish sauce, and sugar. Stir well and bring to a gentle simmer.
Cook the protein:
  1. Add your chosen protein and simmer until just cooked through. Chicken will take longer, while shrimp, tofu, or fish cook more quickly.
Add the vegetables:
  1. Add the bell pepper, baby corn, and snow peas and simmer for 2–3 minutes. Stir in the spinach and cook until wilted.
Finish and serve:
  1. Add the lime juice, taste, and adjust if needed. Serve with rice and top with fresh herbs and chillies.

Notes

  • Curry paste matters: Use a good-quality paste for the best flavour. Start with 2 tablespoons and adjust to taste.
  • Fry the paste: Don’t skip this step—it deepens the flavour significantly.
  • Gentle simmer: Keep the heat low once the coconut milk is added to prevent splitting.
  • Protein flexibility: Works with chicken, shrimp, tofu, or white fish—adjust cooking times accordingly.
  • Balance at the end: Adjust with more lime, fish sauce, or sugar to get the perfect balance.
  • Freezer tip: Freeze without shrimp for the best texture. Add fresh when reheating if possible.