4.9 from 27 votes
Thai Prawn Curry
Looking for a quick healthy meal? This Thai prawn curry, served with basmati rice, is ready in 20 minutes - So much quicker than takeaway!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Calories:
423 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 130 g brown basmati rice or brown jasmine rice
- 2 tablespoon extra-virgin olive oil or vegetable oil
- 1 carrot thinly sliced into half-moons
- 1 red bell pepper thinly sliced
- 2 garlic grated, cloves
- ½ teaspoon ginger grated (optional)
- 1 tablespoon Thai red curry paste
- 200 ml coconut milk about ½ a can, full-fat
- 1 teaspoon vegetable stock powder or half stock cube
- 150 g king prawns heads and shell removed, raw
- ½ lime
- 3 tablespoon Coriander finely chopped, fresh
Instructions
- Place the brown basmati into a large pot, add in 600 ml of water, cover the pan with a lid and bring to a boil, then reduce the heat to a minimum and simmer for 40 minutes, until the rice is soft and slightly chewy. Turn the heat off, and let the rice sit undisturbed for 5 minutes before serving.
- Heat the oil in a large skillet over medium heat, add in sliced carrot and bell pepper and stir-fry them for about 4 minutes.
- Add the garlic, ginger (if using), and red curry paste into the skillet, and stir-fry for a further 2 minutes.
- Pour in the coconut milk followed by the stock powder, then bring to a boil, reduce the heat and simmer for 2 minutes.
- Add the king prawns into the skillet with the other veggies, and cook all the ingredients for a further 2 minutes, or until the prawns turn pink and are cooked through.
- Turn the heat off, drizzle the curry with the juice of half lime, sprinkle the fresh coriander on top and serve with basmati rice.
Cup of Yum
Notes
- Brown basmati rice: regular basmati or jasmine rice.
- Vegetable stock powder: for extra flavour, you can substitute with 1 teaspoon of freshly grated ginger and ¼ teaspoon of lemongrass paste.
- Carrot and bell pepper: broccoli, snow peas, green beans, sweet potato, zucchini.
- Fridge: It keeps well in the fridge for up to 2 days without the prawns.
- Freezer: It will keep well int he freezer for up to 1 month without the prawns. Defrost the curry and reheat it gently in a large skillet. Add in the prawns and cook them for 2 minutes, then serve.
- Nutritional information provided for curry only without rice.
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
13g
(4%)
Protein
14g
(28%)
Fat
37g
(57%)
Saturated Fat
21g
(105%)
Trans Fat
1g
(50%)
Cholesterol
95mg
(32%)
Sodium
462mg
(19%)
Potassium
560mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
8324IU
(166%)
Vitamin C
85mg
(94%)
Calcium
95mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 14g | 28% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 462mg | 19% |
| Potassium | 560mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 8324IU | 166% |
| Vitamin C | 85mg | 94% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.