Red Prawn Curry

This flavourful Thai curry offers the ultimate in convenience for a quick Friday night supper. Though made with prawns, it can be easily substituted with chicken if you prefer.


Serves 4

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Product TipThis dish can be cooked in a Le Creuset wok as well as any casserole.
Share this recipe
Email this recipe


  • 2 T vegetable or coconut oil
  • 1 onion, finely chopped
  • 3 fat cloves garlic, finely chopped
  • 4cm piece ginger, sliced
  • 1 stem lemon grass, bruised
  • 4 lime leaves
  • 3-4 Thai red curry paste
  • 1kg prawns, deveined and peeled
  • 1 T palm sugar
  • Zest and juice of 2 limes
  • 1-2 T fish sauce
  • 1 x 400g can coconut milk
  • 300g sugar snaps peas
  • 2 tomatoes, cut into wedges
  • Jasmine rice, sliced chillie and coriander for serving


Heat oil in a Le Creuset buffet casserole.

Fry onion, garlic, ginger, lemon grass and lime leaves for a minute.

Add curry paste and prawns and stir- fry fro 2-3 minutes.

Stir through remaining ingredients and allow to simmer for 5minutes or until prawns are pink and just cooked through.

Tumble over coriander and chilli and serve with rice.