This simple red Thai prawn curry features juicy prawns, fragrant red curry paste, creamy coconut milk, and crisp vegetables. I like serving it over egg noodles, but jasmine or basmati rice work perfectly too.
I love shellfish, and prawns are a favourite — they cook quickly, are high in protein and low in calories, and pair well with many flavours. This curry is an easy, family-friendly meal that’s ready in about 30 minutes. If you enjoy Thai flavours, it’s a great midweek option and makes a delicious alternative to takeout.
⭐️ Why this recipe works
- Quick & easy: Ready in about 30 minutes — ideal for busy evenings.
- Authentic flavour: Thai red curry paste and fresh ingredients give rich, balanced taste.
- Versatile: Swap proteins or vegetables to suit dietary needs.
- Healthy: A nourishing dish with lean protein and plenty of veg; easily adjusted for lighter options.
🧾 Ingredients overview
- Shrimp/prawns: The main protein — peeled and deveined.
- Thai red curry paste: Provides the characteristic heat and depth.
- Coconut milk: Adds creaminess and subtle sweetness.
- Red onion & courgette (zucchini): Give sweetness and crunch.
- Sweet corn: A pleasant burst of sweetness and texture.
- Lime: Zest and juice to brighten and balance the curry.
- Basil: Fresh leaves to finish and add aromatic lift.
- Olive oil: For sautéing.
- Honey: A touch of sweetness to balance heat.
- Soy sauce (optional): For extra umami depth.
👩🏻🍳 Here’s how to make it
Red Thai prawn curry recipe — step by step
- Prepare the noodles and vegetables
- Noodles: Cook according to package directions, drain and set aside.
- Corn: Remove fresh kernels with a knife, drain canned corn, or add frozen corn straight to the pan.
- Courgette: Halve lengthways and slice into half-moons.
- Red onion: Halve and slice into thin half-moons.
- Cook the prawns and soften the veg
- Prawns: Heat 1 tablespoon olive oil in a non-stick pan over medium heat. Sauté prawns for 2–3 minutes per side until pink and just cooked through. Remove and keep warm.
- Using the same pan, add the remaining oil and a pinch of salt, sauté the onion until softened, then add courgette and corn and toss together.
- Simmer the curry and finish
- Pour in coconut milk, stir in Thai red curry paste and honey, then bring to a gentle simmer. Cook until the courgette is tender, about 5–6 minutes. Taste and adjust seasoning, adding soy sauce if you want more depth. Stir in lime zest, lime juice and fresh basil off the heat.
- Return the prawns to the pan to warm through briefly, taking care not to overcook them.
📖 Variations
- Protein swaps: Use chicken, firm tofu, or tempeh instead of prawns.
- Veggie options: Add bell peppers, mushrooms, baby corn or bamboo shoots.
- Lighter version: Use light coconut milk to reduce richness.
- Adjust spice: Increase or reduce curry paste to suit your preference.
🍯 Storing and reheating leftovers
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Freeze in suitable containers for up to 3 months. Note: texture of some vegetables may change after freezing.
- Reheat: Gently warm on the stove and add a splash of water or coconut milk if the sauce has thickened.
💡 Chef’s Guide: Expert Tips
These practical tips help you get the best results every time.
- Coconut milk: Full-fat gives richer results; use lite for a lower-calorie version.
- Soy sauce: Adds umami, but use sparingly to avoid oversalting.
- Bloom the paste: Gently frying the curry paste in oil for a minute before adding coconut milk deepens the flavour.
- Stagger veg: Add vegetables according to their cooking times so they stay vibrant and slightly crisp.
- Lime at the end: Add lime juice off the heat to preserve its bright acidity.
❓ Recipe FAQs
Yes. Thaw frozen prawns completely and pat them dry before cooking to avoid excess water in the pan.
Yes. Firm tofu or tempeh are great substitutes. Fry until golden before adding to the curry.
You can substitute green or yellow curry paste for a different flavour and colour; each will change the overall profile of the dish.
Simmer uncovered for a few minutes to reduce and thicken, or mix a teaspoon of cornstarch with cold water and stir it in to thicken.
Craving more prawn and shrimp dishes? Try experimenting with these variations or swap noodles for rice for a different serving style.
If you make this Red Thai Prawn Curry, please share your experience in the comments and leave a star rating — feedback helps others and is much appreciated.
Quick and Easy Prawn Curry
Ingredients
- 300 g (¾ lb) raw shrimp, peeled and deveined
- 2 tablespoons olive oil, separated
- 3 tablespoons Thai red curry paste
- 400 ml (14 floz) full-fat coconut milk
- 1 red onion, thinly sliced
- Egg noodles or rice noodles
- 2 tablespoons honey
- 1 lime, zest and juice
- 1 courgette, halved and sliced
- Sweet corn (fresh, frozen or tinned)
- ½ bunch basil
- 1 tablespoon soy sauce (optional)
Instructions
- Cook the noodles according to package directions, drain and set aside.
- Heat 1 tablespoon olive oil in a non-stick skillet and cook the shrimp 2–3 minutes per side until done. Remove and set aside.
- Add the remaining oil to the pan and sauté the onion until softened. Add courgette, sweet corn, coconut milk, curry paste, lime zest and juice, and honey. Bring to a simmer and cook until the courgette is tender, about 5–6 minutes.
- Taste and adjust seasoning with soy sauce if desired. Stir in basil and return the prawns briefly to warm through.
- Serve the noodles divided between bowls, ladle the curry and vegetables over them, top with prawns and garnish with extra basil and lime wedges.
Notes
- Rice noodles are traditionally used, but egg noodles work well if that’s what you have.
- Basmati or jasmine rice are good alternatives to noodles.
- Soy sauce adds depth but is optional — taste first and add if needed.
Nutrition
Carbohydrates: 31 g |
Protein: 23 g |
Fat: 16 g
Meet the Chef!
Hi, I’m Debs — Cordon Bleu-trained and passionate about crafting tasty, budget-friendly meals. My recipes focus on straightforward techniques and reliable results so you can cook confidently and enjoy great food without overspending.
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