A quick, easy and super tasty Thai Red Curry recipe with prawns that’s mild enough for kids. A new family favourite for sure!
Last year I posted this Chicken, Coconut & Tomato Curry recipe which has been super popular on my blog ever since. So many people have told me that this is the first curry that they were able to get kids to eat which pleases me immensely! I love making curries at home as they are so easy and relatively inexpensive. They’re also a fantastic meal to batch make and keep in the freezer for busy days when you don’t have time to make a dinner from scratch. So today I’m going to share another family favourite of ours – this Thai Red Prawn Curry.
For my recipe I used a thai red curry paste. I know a lot of people prefer to make their own curry pastes at home but to be honest, most days I just don’t have the time and the flavours that you get in the ready-made paste are so tasty. I’ve only used one teaspoon of the paste so as to keep the heat of this curry very mild and kid-friendly. But if you are cooking it for adults then feel free to add a lot more.
The prawns can also be substituted for meat (just ensure you cook it for long enough) or lots of extra vegetables to make it suitable for vegetarians.
If you try this recipe yourself please do let me know what you and your family think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures and hearing your comments about the recipes.
- 1 tsp thai red curry paste
- 250ml coconut cream
- 1 tsp fish sauce
- 1 tbsp tomato paste
- 75ml vegetable stock
- ½ tsp honey
- ½ courgette, chopped
- 1 red pepper, chopped
- 2 spring onions, chopped
- 225g frozen raw prawns
- 2 tsp cornflour
- To serve: cooked rice, chopped coriander and wedges of lime.
- Add the curry paste, coconut cream, fish sauce and tomato paste to a wok and simmer for approx 3-4 minutes, stirring well.
- Add the vegetable stock and honey and then the courgette, red peppers and spring onions and cook for a further 5 minutes until the vegetables are just starting to soften
- Add the frozen prawns and spring onions and cook for a final 5 minutes.
- Take a little of the sauce from the wok and add it to a cup with the cornflour. Mix well and pour this mixture back into the wok. Stir it through and the sauce should start to thicken up.
- Serve immediately with rice, chopped coriander and some lime wedges.
If you liked this recipe you might also like:
Chicken, Coconut & Tomato Curry