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Thai Red Curry with Chicken and Prawns Recipe

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3.9 from 25 reviews

A vibrant and flavorful Thai Red Curry featuring tender chicken and succulent prawns simmered in a creamy coconut milk sauce with fresh vegetables and aromatic herbs. Perfect for a quick and satisfying 30-minute dinner, this dish combines the richness of red curry paste with the brightness of lime, fresh ginger, and lemongrass, served alongside fragrant jasmine or basmati rice.

Ingredients

Base Ingredients

  • 1 tablespoon vegetable oil
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 stalk lemongrass (finely sliced)
  • 2-3 tablespoons red curry paste
  • 4 lime leaves (torn)

Sauce Ingredients

  • 14 oz can full-fat coconut milk
  • ¾ cup chicken stock
  • 1 tablespoon fish sauce
  • 1 teaspoon palm sugar (or brown sugar)
  • Juice of ½ lime

Proteins

  • 1 pound chicken (cut into bite-sized pieces, optional)
  • 10 oz prawns (shrimp, peeled and deveined, optional)

Vegetables

  • 1 red bell pepper (thinly sliced)
  • 1 cup baby corn
  • 1 cup snow peas (mangetout)
  • 2 cups fresh spinach

For Serving

  • Fresh cilantro (coriander)
  • Thai basil
  • Red chillies (sliced)
  • Cooked jasmine or basmati rice

Instructions

  1. Build the flavour base: Heat the vegetable oil in a large pan over medium heat. Add the minced garlic, grated ginger, and finely sliced lemongrass and cook for 30 to 60 seconds until fragrant. Stir in 2 to 3 tablespoons of red curry paste and cook for 1 to 2 minutes, allowing the paste to darken slightly and release its aromatics.
  2. Make the sauce: Pour in the full-fat coconut milk and chicken stock. Add torn lime leaves, fish sauce, and palm sugar. Stir everything well and bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
  3. Cook the protein: Add your choice of protein—either bite-sized chicken pieces, prawns, or both—into the simmering sauce. Simmer until just cooked through; chicken will need longer cooking time, while prawns cook quickly and need only a few minutes.
  4. Add the vegetables: Introduce the sliced red bell pepper, baby corn, and snow peas into the pan and simmer for 2 to 3 minutes. Then stir in fresh spinach and cook just until wilted, preserving its vibrant color and texture.
  5. Finish and serve: Remove from heat and stir in the juice of half a lime. Taste the curry and adjust seasoning if needed. Serve hot over cooked jasmine or basmati rice, garnished with fresh cilantro, Thai basil leaves, and sliced red chillies for an extra kick of heat.

Notes

  • You can substitute chicken and prawns with tofu or fish for a different protein option.
  • Adjust the amount of red curry paste to control the heat level of the curry.
  • For a lighter curry, use light coconut milk instead of full-fat.
  • Fresh herbs like cilantro and Thai basil add bright freshness and authenticity to the dish.
  • Lemongrass stalks can be bruised and removed after cooking if preferred for easier eating.
  • This curry is best served fresh but can be stored in the refrigerator for up to 2 days.

Find it online: https://justsosavory.com/thai-red-curry-with-chicken-and-prawns-recipe/