15 Min Thai Prawn Curry
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
4
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Calories
397 kcal
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Course
Main Course
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Cuisine
Thai
15 Min Thai Prawn Curry
Description
The 15 Min Thai Prawn Curry features sautéed diced red bell peppers and spring onions flavored with Thai red curry paste, fresh coriander, and chopped chili to introduce warmth and herbal notes. Coconut milk and chicken stock create a creamy base that simmers briefly to meld the flavors. The addition of pre-cooked king prawns and chickpeas enriches the dish with protein and texture, while baby spinach, when included, adds freshness and color.
Cooking is quick, leveraging frozen cooked prawns to shorten preparation time, with the curry simmering just enough to heat ingredients through. The final touch includes fish sauce to adjust seasoning. Served over rice, this curry suits an easy weeknight meal with the satisfying contrast of creamy sauce and tender vegetables.
Suggested accompaniments include various types of rice or side vegetables like garlic green beans. Using store-bought Thai red curry paste accelerates preparation, but homemade paste can provide deeper flavor. Frozen cooked or uncooked prawns both work, though uncooked require slightly longer cooking.
Ingredients
- 1 tbsp neutral cooking oil generic cooking oil
- 2 red bell pepper deseeded and finely chopped
- 4 spring onion aka scallions, finely sliced
- 1 tbsp Thai red curry paste
- 2 tbsp Coriander chopped, aka cilantro
- 1/4 tsp chilli chopped
- 1.7 cups coconut milk 400 ml
- 1/2 cup chicken stock 125g
- 7 oz king prawns 200g, frozen, peeled, cooked
- 14 oz chickpeas rinsed and drained, 400g, tin
- 1.7 oz baby spinach optional, thawed and drained, 50g, fresh
- fish sauce to taste
To serve:
- rice
- Coriander fresh
Instructions
- Preheat the oil in a saucepan over medium heat and fry the peppers for about 5 mins until soft
- Then add the spring onions, Thai curry paste, chopped coriander and chilli and stir-fry for 1 min until fragrant.
- Add the coconut milk and chicken stock and cook until it starts to simmer before reducing the heat. Simmer for 2 mins.
- Add in the prawns and chickpeas and simmer for 3-4 mins until the prawns are defrosted and warmed through.
- Stir in the spinach and add fish sauce to taste and switch off. Serve over rice, a sprinkle of crispy shallots and some fresh coriander.
Notes
- Use store-bought Thai red curry paste for convenience or prepare your own for deeper flavor.
- Frozen cooked prawns reduce cooking time, but uncooked prawns can be used with slightly longer cooking.
- Serve over rice such as Instant Pot rice or brown rice, and consider side dishes like garlic green beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 125mg | 42% |
| Sodium | 730mg | 30% |
| Potassium | 651mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 3730IU | 75% |
| Vitamin C | 85.4mg | 95% |
| Calcium | 154mg | 15% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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