King Prawn Thai Red Curry: A Quick, Delicious, and Aromatic Thai Classic
When it comes to creating a flavour-packed, yet simple meal for a weeknight, nothing beats a King Prawn Thai Red Curry. It’s quick to prepare, ready in under 30 minutes, and bursting with the fragrant and spicy flavours of Thailand. This dish, made with succulent prawns, sweet peppers, and choi sum, is balanced with the richness of coconut milk and the fresh zest of Thai basil. Perfect for a Thai Tuesday dinner or any night of the week, this recipe is a crowd-pleaser that delivers a restaurant-quality meal from the comfort of your kitchen.
Let’s dive into everything you need to know about preparing King Prawn Thai Red Curry, from how to prep the prawns to achieving the perfect balance of flavours.
Why King Prawns Are Perfect for Thai Curry
King prawns are a versatile seafood option that works beautifully in Thai curries. Their sweet, briny flavour complements the rich, spicy notes of Thai red curry paste, while their firm texture holds up well when simmered in the sauce. Plus, prawns cook quickly, making them ideal for fast meals that don’t sacrifice flavour.
To prepare the prawns, you’ll need to peel, devein, and butterfly them. If you’ve purchased prawns with their shells on, removing the shell is a simple process. Peeling prawns helps them absorb the flavours of the curry more effectively. Butterflying the prawns also ensures even cooking and creates an attractive presentation.
The Role of Thai Red Curry Paste
The key to any great Thai curry is its curry paste. Mae Jum Thai Red Curry Paste is made from a combination of traditional Thai ingredients such as red chillies, lemongrass, galangal, kaffir lime leaves, and shrimp paste. This blend provides the bold, spicy, and fragrant base for the dish.
Thai red curry tends to have a moderate spice level, balanced with the sweetness of palm sugar and the richness of coconut milk. It's less fiery than some other Thai curries, which makes it accessible for those who enjoy flavourful heat without an overwhelming kick.
Shrimp paste is optional in this recipe but highly recommended if you're looking to capture authentic Thai flavours. It adds a deep, umami richness that pairs beautifully with the prawns.
Preparing the Vegetables: Sweet Mini Peppers and Choi Sum
Adding vegetables to Thai red curry not only increases the nutritional value but also enhances the texture and flavour of the dish. In this recipe, we use sweet mini peppers and choi sum.
Sweet mini peppers bring a natural sweetness to the curry, complementing the subtle heat of the red curry paste. The peppers’ crunch also adds a lovely contrast to the tender prawns.
Choi sum is a leafy Asian green, similar to bok choy, that adds a slightly bitter, fresh note to the dish. Its sturdy texture holds up well during cooking, and its vibrant green colour adds a beautiful contrast to the red curry.
How to Make King Prawn Thai Red Curry
This King Prawn Thai Red Curry recipe comes together quickly with minimal prep and cook time. It’s perfect for busy weeknights when you want something fast but packed with flavour.
Method:
Prepare the prawns: Peel, devein, and butterfly the prawns. Set aside.
Fry the curry paste: Heat oil in a large saucepan over medium-high heat. Add the Mae Jum Thai Red Curry Paste and fry for 2-3 minutes to release its aromas.
Simmer the coconut milk: Add 100ml of the coconut milk to the pan, blending well with the curry paste. Let it simmer for a few minutes until the natural oils rise to the surface.
Season the sauce: Stir in the fish sauce, palm sugar, and shrimp paste (if using). Add the remaining coconut milk and bring to a gentle simmer.
Add vegetables: Add the sweet mini peppers and choi sum, stirring to coat them in the sauce. Simmer for 5 minutes until the vegetables soften slightly.
Cook the prawns: Add the prawns to the curry, arranging them evenly in the pan. Cook for 5-6 minutes, flipping halfway through, until the prawns are cooked through.
Garnish and serve: Turn off the heat and stir in a handful of Thai basil. Serve the curry with steamed Thai jasmine rice for a complete meal.
The Perfect Pairing: Jasmine Rice
No Thai curry is complete without a side of fragrant Thai jasmine rice. Its subtle aroma and soft, fluffy texture make it the perfect companion to soak up the rich red curry sauce. Jasmine rice is easy to prepare—just rinse the rice under cold water, then cook with a 1:1.5 ratio of rice to water for perfect, fluffy grains every time.
Variations of King Prawn Thai Red Curry
This King Prawn Thai Red Curry recipe is versatile, allowing for easy customisation based on what’s available or your personal preferences. Here are a few ideas to switch things up:
Swap prawns for another protein: While king prawns work beautifully in this recipe, you can substitute them with chicken, tofu, or salmon for a different take.
Add more vegetables: You can add other vegetables like baby corn, mangetout, or courgettes to the dish for extra colour and nutrition.
Increase the heat: If you prefer a spicier curry, add some finely chopped Thai bird’s eye chillies to the curry paste while frying it.
Final Thought
There's magic in frying curry paste, lemongrass, galangal, and chillies filling the kitchen with warmth. The same magic my mother created in Southern Thailand, captured in every jar of Mae Jum paste. Thirty minutes and you can bring that experience home.
King prawns cook quickly, choi sum softens to absorb the sauce, coconut milk rounds out the heat with richness that feels indulgent without being heavy. Serve with jasmine rice and watch the sauce cling to each grain, that's when you know the flavours are in balance. In Southern Thailand, feeding people is an act of care. Even on a weeknight, that matters.
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King Prawn Thai Red Curry
- 35 g Mae Jum Thai Red Curry paste
- 1 tbsp oil
- 400 ml coconut milk
- 400 g king prawns
- 200 g Choi Sum
- — Mixed sweet mini peppers
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- — Thai Basil
- — Sliced kaffir lime leaves
Thai Red Curry Paste
What a good idea, I’ll be doing this later today
I made this the other day. Rather than using choi sum, I happened to have some asparagus spears which I chopped into one inch pieces, and this worked really well.