Thai Red Prawn Curry with Vegetables

I use frozen prawns in this quick Thai red prawn curry with vegetables recipe. They are far cheaper – and more convenient. Fresh are of course great, if you can get them. I love the crunchiness of the bamboo shoots, and using tinned – and frozen peas, too – means you can whip up this Thai curry without worrying about having many fresh ingredients to hand.

The peanut butter is optional – and was at first experimental in my Thai curry recipes. It does give a lovely nutty, buttery dimension to the flavour. If you cannot get Kaffir lime leaves (they are usually available in larger supermarkets as well as specialist shops), it’s easy to finely grate the zest of a lime and use that instead. A lemongrass stalk is an optional replacement or extra, too.

Vegetables are a large part of the main ingredients here, as they add flavour, texture and colour as well as health benefits. I always serve simply with Jasmine rice – Basmati rice will do, though. If you have some, a sparse sprinkling of fresh coriander makes a good garnish.

This prawn Thai red curry serves 4

Thai red prawn and vegetable curry ingredients

• Coconut or sesame oil, for frying
• Shallots, 2, chopped finely
• Garlic, 2 cloves, crushed
• Red curry paste, 1 tbsp, or to taste
• Coconut milk, 1 tin
• Fish sauce or dark soy sauce, 1 tbsp
• Lime juice, 2 tsp
• Kaffir lime leaves, fresh or dried, 8
• Red chilli, 1, sliced thinly (or chilli flakes, a pinch)
• King Prawns, frozen or fresh, 200g
• Bamboo shoots, 1 tin, drained
• Courgette, 1, sliced into thin strips
• Peanut butter, smooth or crunchy, 1 tbsp (optional)
• Peas, frozen, 50g
• Closed cup mushrooms, a few, sliced

Equipment

• Sharp knife
• Chopping board
• Wok
• Wooden spatula

How to make Thai red prawn curry with vegetables

• Heat some oil in a wok or large frying pan and add the shallots and garlic. Stir-fry for a few minutes until they start to brown.
• Add the curry paste and stir, then add the coconut milk, soy sauce, lime juice and lime leaves, chilli, prawns, bamboo shoots, courgette and peanut butter (if using).
• Simmer for 5 minutes, then add peas and mushrooms. Cook the red Thai prawn curry over a medium heat for about another 10 minutes, until the vegetables are cooked through.

Serve Jasmine rice with this Thai red curry with prawns and vegetables.

Related recipes:

• Thai turkey larb
• Panang chicken curry
• Vegan red Thai curry
• Yellow chicken curry
• King prawn bhuna recipe
• Slow cooker beef massaman
• King prawn dhansak recipe

There are more Thai-style recipes on my blog, including a delicious Turkey Larb.

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