Thai dinner
Thai Red Curry with Prawns
Juicy prawns and crisp veg in a fragrant red coconut curry with Thai basil. Ready in 25, so no need for takeaway.
Jump to recipe
- 25 min · Under 40 min
- Beginner
- Hot spice
- Serves 2
- Hob
PescatarianGluten freeDairy freeHigh proteinHigh proteinHotOne potHealthyComfort food
Contains: Shellfish, Fish. Always check ingredient labels.
Why you'll love it
- Ready in about 25 minutes
- One pot
- Healthy
- Comfort food
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Raw peeled prawns250 g
- Thai red curry paste2 tbsp
- Coconut milk400 ml
- Red bell pepper, sliced1 whole
- Courgette, sliced1 whole
- Fish sauce1 tbsp
- Lime1 whole
- Thai basil1 handful
- Jasmine rice140 g
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.
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