Prawn Red Thai Curry
with Courgette, Carrot and Rice
- Crustaceans
- May contain traces of allergens
- Celery
You won’t believe this curry took 15 minutes to cook when you taste its incredible depth of flavour. Rich, warming and packed with fresh, flavourful ingredients, we predict that this recipe will become your weeknight go-to in no time! With homemade food this fast, you can say goodbye to those takeaway daydreams.
Ingredients
50
Red Thai Style Paste
200
Coconut Milk
150
Basmati Rice
150
King Prawns
(Contains: Crustaceans)
½
Red Chilli
½
Lime
1
Courgette
(May be present: Celery)
1
Carrot
1
Coriander
Nutrition Values
Utensils
Cooking Steps
Fill and boil your kettle. Fill a saucepan with the boiling water and place on a high heat. Add 0.25 tsp of salt and stir in the basmati rice. Lower the heat to medium and cook the rice until tender, 10-12 mins. When cooked, drain in a sieve and return to the pan, off the heat. Cover with a lid.
Meanwhile, trim the courgette and chop into 1cm chunks. Trim the carrot then slice into thin rounds (no need to peel!). Zest, then halve the lime. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop.
Heat a splash of oil in a large frying pan on medium-high heat. Add the carrots and stir-fry until starting to soften, 2-3 mins. Add the courgette and stir-fry for another 2 mins.
Stir in the curry paste and half the chilli (add less if you don't like heat). Cook for 30 seconds. Mix in the coconut milk and add the prawns. Bring to a simmer, cover with a lid (or some foil), and cook for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.
Halve the lime and add a squeeze of the juice to your curry with half of the coriander. Season to taste with salt and pepper, add more lime juice if you like.
Mix the lime zest through the rice and serve the rice in bowls topped with the prawn red Thai curry. Finish with a sprinkling of coriander and remaining chilli. Enjoy!
You’ve made a spice sensation! Step back, take a look, tell your friends, share a photo and feel proud - and then dive in.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, creamy curry with well-balanced spice and a bright citrus lift from the lime-zested rice. Some reviewers found the flavour mild and suggest using all the curry paste, or adding a little fish sauce, for a more authentic depth.
- Ease of prep: Quick and straightforward to pull together, even for first-time prawn cooks; the stir-fry method keeps the vegetables nicely textured.
- Suggestions: Add extra curry paste if you prefer a bolder flavour, and consider topping up with additional vegetables such as broccoli, baby corn, or spinach to bulk out the dish. Slice the carrots more thinly or dice them small so they soften within the time given.
- Next-day meals: Leftovers keep well and some reviewers felt the flavours improved the following day, making it a good option for next-day lunches.
- Portions: The curry portion can feel light for two hungry adults; ordering extra prawns or adding more vegetables helps make it more satisfying.
