Thai Prawn Red Curry | Thai Red Curry with Shrimp
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Tiger prawn/shrimp – 500 gms
  • Thai red curry paste – 50 gms
  • Coconut milk – 200 ml
  • Garlic – 10 cloves, minced
  • Fish sauce – 1 tsp
  • Sugar – 2 tbsp (preferably brown sugar)
  • White vinegar – 1 tsp
  • Vegetable oil – 2 tbsp
  • Dry kaffir lime leave – 2 (use fresh kaffir lime leaves if you have it handy)
  • Green beans – 10, cut into 2-inch long pieces
  • Carrot – 1, medium, peeled and cut into 2-cm half-circles
  • Fresh Thai basil leaves – ½ cup
  1. Peel & devein the prawns keeping the tail intact. Wash and drain the water out. Set aside.
  2. Blanch the carrots & beans in salted boiling water until half-cooked. Take them out and set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet preferably with high sides. Once the oil is moderately hot, add minced garlic and sauté it for 30 seconds.
  4. Then tip in the shrimps and sauté them for 1 minutes each side on medium heat. Do not cook the prawns completely at this stage. Take them out and set aside on a plate.
  5. Add remaining oil to the same skillet. Once the oil is hot, add the red curry paste. If the red curry paste seems too thick, splash couple of tablespoons of water to loosen it a bit.
  6. Sauté the red curry paste in oil for couple of minutes until oil starts to ooze out and all the clumps are broken. Now add blanched veggies and sauté them for a minute or two.
  7. Next pour in the coconut milk and give a good mix using a spatula. Coconut milk and red curry paste must amalgamate thoroughly to develop the best flavor of red curry sauce.
  8. When the sauce starts to simmer, reduce the heat and add sautéed prawns along with all the juices accumulated on the plate, sugar, vinegar & lime leaves. Mix well. At this point, check the seasoning and add salt only if needed. Fish sauce will add saltiness, so add extra salt sparingly.
  9. Finally add Thai basil leaves and give a good stir. Check the consistency of the sauce; if it’s too thick, add little water; if it’s too watery boil off some excess water by keeping it on high heat for couple of minutes.
  10. Your Thai prawn red curry is ready to serve! Garnish with few more Thai basil leaves and serve it warm with white rice. Enjoy!
Recipe by Flavor Quotient at