| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 400 ml coconut milk
- 1 tbsp dried lemongrass
- 1 tbsp brown sugar
- 12-15 prawns deveined
- 1-2 cups green beans
- 1 Red Bell Pepper seeded and thinly sliced
- 1 Green Bell Pepper seeded and thinly sliced
- 1-2 tbsp Thai fish sauce
- 1 tbsp fresh lime juice
- 1 cup fresh basil leaves
Ingredients
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Instructions
- Take a wok and heat some vegetable oil in it. Then add the red curry paste and stir it for 30 seconds. Then add the coconut milk, lemongrass and brown sugar. Cover the wok and let the base cook for 5 minutes.
- Once the curry simmers, add the prawns, green beans and bell peppers. Let the curry cook uncovered for 5-6 minutes until the prawns are cooked.
- Once the prawns are cooked, take the wok off the stove, then add fish sauce, lime juice and basil leaves. Let the curry rest for 5 minutes and then serve.
Recipe Notes
Recipe Tip If the consistency is too thick then you can add a little water. Share your version of this recipe How do you make Thai Prawn Curry at home? What ingredients do you use? Share your version with us! You can check out our other seafood recipes here. Frequently Asked Questions Can I use lite coconut milk for this recipe? Yes. You can use lite coconut milk for this recipe. Can I add more vegetables to this recipe? Yes. You can add more vegetables such as broccoli, bok choy, baby corn, etc.