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2 tbsp vegetable oil
½ jar Marion’s Kitchen Thai Red Curry Paste
400ml (14 fl oz) coconut milk
500g (1 lb) prawns, peeled, deveined, tails intact
1 cup of vegetables (we used green beans and sliced bamboo shoots)
1-2 tsp fish sauce, or to taste
shredded makrut leaves, to serve (optional)
finely sliced fresh red chilli, to serve (optional)
steamed rice, to serve
Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.
Stir through the coconut milk. Add prawns, vegetables and 1/2 cup of water. Bring to a gentle simmer and cook for 8-10 minutes or until your chosen additions are cooked through.
Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!
Super tasty and eezy peezy
I love how clear and easy to follow this is written! The depth of flavor is amazing and the heat is just right. I augmented a wee bit by adding a chopped shallot and about 10 chopped garlic cloves to the oil for a couple minutes before the paste went in. The prawns were perfectly cooked after 10 min. Outstanding recipe, looking forward to trying more!
Easy yet delicious Thai red curry recipe!
Wow. This is surprisingly easy to make despite no video tutorial but that’s also because i was familiar with Marion’s easy curry mee and curry laksa recipes so the directions here are a little similar. This tastes great just like a Thai restaurant. Added in some curry leaves from garden & eggplant from supermarket. Thumbs up Marion for this easy yet wonderful recipe. Happy to have another serving for tomorrow’s dinner!