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Thai Recipes
Red Thai Prawn Curry

Red Thai Prawn Curry

with Carrot, Red Pepper and Star Anise Rice

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3.5 / 4 Ratingout of 1862 ratings
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If you asked for a 'gaeng ped' in Thailand, this is what you’d get. A red curry fragrant with spices: its heat tempered by coconut milk and served sprinkled with plenty of fresh coriander. Our version includes prawns and lots of veggies and comes with star anise-scented rice.

Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Vegetable Stock Powder


150 grams

Basmati Rice

1 unit(s)


1 unit(s)

Red Pepper

1 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)


1 bunch(es)


¾ pot(s)

Red Curry Paste

1 tin(s)

Coconut Milk

120 grams

King Prawns


½ unit(s)


1 unit(s)

Star Anise

Not included in your delivery

300 milliliter(s)

Water for Rice

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2381 kJ
Energy (kcal)569 kcal
Fat21.0 g
of which saturates17.0 g
Carbohydrate76 g
of which sugars12.0 g
Protein19 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Cook the Rice
Cook the Rice

Boil the water (see ingredients for amount) in a large saucepan on high heat. Stir in half the stock powder and the star anise. Pour in the rice, lower the heat to medium and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Prep veggies
Prep veggies

While the rice is cooking, trim the carrot (no need to peel) then slice widthways into 1⁄2cm thick diagonal slices. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use the bottom of a frying pan to bash the lemongrass, then finely chop. Roughly chop the coriander (stalks and all).

Cook veggies.
Cook veggies.

Heat a drizzle of oil in a frying pan on medium heat. Add the carrot and pepper along with a pinch of salt and a grind of black pepper. Cook until soft and slightly browned, 5 mins.


Add the garlic, ginger and lemongrass to the pan, along with the red Thai curry paste. TIP: Some like it hot, but if you're not one of them, go easy on the curry paste, it's got a kick! Stir together and cook for 1 minute, then pour in the coconut milk and water (see ingredients for amount). Add the remaining stock powder and stir to dissolve. Bring to the boil, then lower the heat and simmer for 4 mins.

Cook curry.
Cook curry.

After 4 mins, add the prawns. Stir so they are submerged in the curry, and simmer for 4 mins more. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Halve the lime and squeeze some juice into the pan. Taste and add more lime juice, salt and pepper if desired.


Remove the star anise from the rice and fluff it up with a fork. Serve in bowls with a generous portion of prawn curry on top, and finished with a sprinkling of coriander. Enjoy!