Thai Prawn Curry : Creamy, Spicy, and Ready in 30 Minutes
This Thai Prawn Curry is bursting with bold flavors and creamy coconut goodness. Juicy prawns simmer in a fragrant red curry sauce loaded with garlic, ginger, and lime, balanced by the sweetness of coconut milk. It’s the perfect quick weeknight dinner that feels like a restaurant dish—warm, comforting, and packed with Thai-inspired flavor in every spoonful. Serve it over jasmine rice and get ready for clean plates!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 lb prawns (peeled & deveined)
1 tbsp oil (vegetable or coconut)
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste
1 can (13.5 oz) coconut milk
1 tbsp fish sauce
1 tsp brown sugar
Juice of ½ lime
1 red bell pepper, thinly sliced
1 cup baby spinach or Thai basil leaves
Fresh cilantro, lime wedges & chili flakes (for garnish)
Instructions
Heat oil in a pan over medium heat. Sauté garlic and ginger for 1 minute.
Stir in curry paste and cook for another minute until fragrant.
Pour in coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
Add bell pepper and simmer for 5 minutes until slightly softened.
Add prawns and cook for 4–5 minutes until pink and cooked through.
Stir in spinach until wilted. Finish with lime juice.
Serve hot over jasmine rice. Garnish with cilantro, lime wedges, and chili flakes if desired.
Nutrition
- Calories: 390
- Fat: 28g
- Carbohydrates: 10g
- Protein: 25g