Thai Red Curry with King Prawns, Coconut Milk and Basil
Why this recipe works
- Fragrant curry base: Briefly frying the red curry paste before adding coconut milk helps release its aromatics and gives the sauce more depth.
- Balanced finish: Fish sauce, palm sugar and lime bring salty, sweet and sharp notes, keeping the coconut-rich sauce lively.
- Fast final cooking: King prawns cook in just a few minutes, so the curry comes together quickly once the vegetables are tender.
Get the most out of this recipe
Adjust the heat
- For a gentler curry: Use a milder red curry paste or start with less, then adjust once the coconut milk has softened the heat.
- For more heat: Add extra curry paste when frying the base, or finish with fresh sliced chilli if you want sharper heat.
- Keep the balance: Taste at the end: lime brightens the curry, while palm sugar rounds out chilli heat without making the sauce taste sweet.
Timing notes
- Let the rice steam: Keep the jasmine rice covered off the heat so it finishes steaming and stays fluffy rather than wet.
- Serve prawns promptly: Prawns are best served as soon as they turn pink and opaque; holding them in hot sauce for too long can make them firm.
- Prep before simmering: Cut the aubergine and trim the mangetout before starting the curry, as the sauce moves quickly once the paste is fried.
Ingredient notes
- Use raw king prawns: Raw peeled prawns absorb the curry sauce as they cook and are easier to keep juicy than pre-cooked prawns.
- Fresh basil matters: Add fresh basil off the heat for fragrance; dried basil will not give the same clean herbal finish.
- Whisk separated coconut milk: If the coconut milk has split in the tin, whisk it smooth before adding so the curry has a creamier consistency.
Equipment you'll need
Ingredients
Instructions
- Rinse the jasmine rice until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
- Meanwhile, cut the aubergine into bite-sized pieces and trim the snow peas. Heat the sunflower oil in a large pot over medium heat, then fry the red curry paste for 1 minute, stirring, until fragrant. Stir in the coconut milk and palm sugar until dissolved.
- Add the aubergine and simmer gently for 8 to 10 minutes, stirring occasionally, until just tender. Add the snow peas and cook for 2 minutes. Keep the curry at a gentle simmer so the coconut milk does not split.
- Add the king prawns and cook for 2 to 3 minutes until pink and opaque throughout. Stir in the fish sauce, then squeeze in lime juice to taste. Take off the heat and stir through most of the fresh basil, then serve with the rice and scatter over the remaining basil.
Recipe notes
Tips
- If your coconut milk has separated in the tin, whisk it well before adding so the curry cooks up creamy.
- Keep the curry at a gentle simmer once the coconut milk is in; a hard boil can cause it to split.
- Seafood safety: make sure the king prawns are fully cooked through (pink and opaque) before serving.
Substitutions
- Replace Fresh basil with fresh coriander for a different, but still classic, herbal finish.
- Replace Snow peas with snap peas for a similar crunch and sweetness.
- Replace Sunflower oil with vegetable oil for the same neutral frying base.
Storage
- Refrigerate up to 2 days
- Cool the curry quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot, adding a splash of water if needed; avoid boiling to prevent the coconut milk splitting. Cooked rice is best eaten the day it is made.
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Recipe overview
- Servings: 3 servings
- Total time: 35min (20min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Crustaceans Fish
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