Thai Coconut Prawn Bowl
Why this recipe works
- Fast curry base: Coconut milk and red curry paste create a full-flavoured sauce in minutes while the rice cooks alongside.
- Bright, balanced richness: Lime juice cuts through the creamy coconut sauce, while fish sauce adds savoury depth.
- Fresh contrast: Cucumber, carrot and coriander keep the bowl crisp and lively against the soft rice and tender prawns.
Get the most out of this recipe
Adjust the heat
- For a milder bowl: Use a milder curry paste or start with less paste, then adjust with lime at the end for brightness.
- For more heat: Add a little more red curry paste to the coconut milk before the prawns go in, tasting as the sauce develops.
- Keep the heat balanced: If the sauce tastes too fiery, soften it with a little extra coconut milk and finish with lime so it still tastes fresh.
Ingredient notes
- Red curry paste varies: Different brands can be much hotter or saltier, so taste the sauce before adjusting the seasoning.
- Fish sauce brings seasoning: Fish sauce adds both salt and savoury depth, so add it before deciding whether the curry needs anything more.
- Finish lime to taste: Adding the remaining lime juice at the end keeps the bowl bright without making the sauce too sharp.
Common mistakes
- Boiling the coconut sauce: Keep the curry at a gentle simmer once the coconut milk is in the pan; hard boiling can make the sauce split.
- Overcooking the prawns: Prawns cook quickly, so take the pan off the heat once they are pink, tender and piping hot.
- Adding fresh toppings too early: Keep the cucumber, carrot and coriander raw and add them just before serving for crunch and fragrance.
Make-ahead tips
- Store the parts separately: Keep the rice and curry in separate airtight containers, and add the cucumber, carrot and coriander fresh when serving.
- Reheat gently: Warm the curry gently in a frying pan until piping hot, adding a splash of water if the sauce has thickened.
- Best with fresh toppings: The curry can be refrigerated, but the bowl has the best texture when the raw vegetables are freshly prepared.
Equipment you'll need
Ingredients
Instructions
- Cook the jasmine rice in a saucepan of boiling water until tender, 10–12 minutes. Drain well in a colander and cover to keep warm.
- Meanwhile, halve the cucumber lengthways and slice. Peel the carrot, then cut into fine matchsticks; roughly chop the fresh coriander. Juice the lime.
- In a large frying pan over medium heat, whisk the red curry paste into the coconut milk until smooth. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until the sauce looks slightly thickened and glossy.
- Stir in the fish sauce and half the lime juice. Add the prawns and simmer gently for 2–4 minutes, stirring once or twice, until they are pink and just cooked through.
- Divide the rice between two bowls and spoon the coconut curry prawns over the top. Add the cucumber and carrot, then finish with the fresh coriander and the remaining lime juice to taste.
Recipe notes
Tips
- Keep the curry at a gentle simmer once the coconut milk is in the pan; a hard boil can cause it to split.
- If your prawns are pre-cooked, add them at the end and warm through for 30–60 seconds so they stay tender.
- Seafood should be cooked until piping hot; if serving anyone who is pregnant, elderly, or immunocompromised, take extra care to ensure the prawns are fully cooked through.
Substitutions
- Replace red curry paste with green curry paste for a fresher, more herbal heat.
- Replace fish sauce with soy sauce for a different salty, savoury note.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate the rice and curry in separate airtight containers if possible. Reheat the curry gently in a frying pan until piping hot, adding a splash of water if it has thickened; warm the rice separately, then assemble with fresh cucumber, carrot, and coriander.
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Recipe overview
- Servings: 2 bowls
- Total time: 35min (20min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Crustaceans Fish
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