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Thai red curry  with prawns

Thai red curry with prawns


This simple Thai red curry is a speedy dish, makes for a vibrant dinner

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    978kj 243kcal
  • Fat
    Med 15%
  • Saturates
    Med 26%
  • Sugar
    Low 8%
  • Salt
    High 44%

% of adult’s reference intake | Carbohydrates per serving : 17g


  • 1 tbsp Co-op rapeseed oil
  • 3 tbsp Co-op Thai red curry paste
  • 400ml can Co-op light coconut milk
  • 1 tbsp Co-op light soy sauce
  • 1 heaped tsp Co-op Fairtrade light brown soft sugar
  • 150ml chicken stock, made with ½ stock cube
  • 1 lime
  • 2 x 160g packs cooked Co-op king prawns
  • 150g pack Co-op sugar snap peas
  • 125g pack Co-op baby corn, halved
  • 150g Co-op baby button mushroom, sliced
  • Rice, to serve (optional)


  1. Heat the oil in a large saucepan over a medium heat and fry the curry paste for 2 mins
  2. Stir in the coconut milk, soy sauce, brown sugar, chicken stock and 2 strips of peel from the lime
  3. Bring to the boil, cover, reduce the heat and leave to simmer for 5 mins
  4. Stir in the prawns, sugar snap peas, baby corn and mushrooms, then bring back to the boil
  5. Cover with a lid, reduce the heat and simmer for 6 mins, until the prawns are heated through and the vegetables are tender
  6. Remove the lime peel from the pan and discard
  7. Squeeze in the juice from the lime
  8. Serve the curry with rice, if you like

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