15 Min Thai Prawn Curry
A Thai red prawn curry ready in just 15 mins.
Servings 4
Calories 397kcal
Ingredients
- 1 tbsp oil
- 2 red peppers deseeded and finely chopped
- 4 spring onions (scallions) finely sliced
- 1 tbsp Thai red curry paste
- 2 tbsp chopped coriander (cilantro)
- 1/4 tsp chopped chilli
- 1.7 cups (400 ml) coconut milk
- 1/2 cup (125 g) chicken stock
- 7 oz (200 g) frozen peeled cooked king prawns
- 14 oz (400 g) tin chickpeas rinsed and drained
- 1.7 oz (50 g) fresh baby spinach optional, thawed and drained
- Fish sauce to taste
To serve:
- Rice
- Fresh coriander
Instructions
- Preheat the oil in a saucepan over medium heat and fry the peppers for about 5 mins until soft
- Then add the spring onions, Thai curry paste, chopped coriander and chilli and stir-fry for 1 min until fragrant.
- Add the coconut milk and chicken stock and cook until it starts to simmer before reducing the heat. Simmer for 2 mins.
- Add in the prawns and chickpeas and simmer for 3-4 mins until the prawns are defrosted and warmed through.
- Stir in the spinach and add fish sauce to taste and switch off. Serve over rice, a sprinkle of crispy shallots and some fresh coriander.
Notes
- Make your life easy and get some store-bought Thai Red Curry Paste but if you prefer to make your own then you can check out this red curry paste recipe.
- Use already cooked frozen prawns for this curry but you can also use uncooked prawns which will take a little longer to cook.
- You can also use regular cooked frozen prawns instead of king prawns.
What To Serve With Prawn Curry With Coconut Milk
There are 50 million things to serve with your prawn curry with Coconut Milk. Here are a few suggestions. Instant Pot Rice. Instant Pot Brown Rice. Garlic Green Beans.Nutrition
Calories: 397kcal | Carbohydrates: 22g | Protein: 18g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 125mg | Sodium: 730mg | Potassium: 651mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3730IU | Vitamin C: 85.4mg | Calcium: 154mg | Iron: 6.4mg