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Red Thai Prawn Curry

Red Thai Prawn Curry

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: ,


  • 1 tbsp coconut oil or olive oil
  • 1 white onion
  • Pinch of salt
  • 1 tbsp finely grated fresh ginger
  • 2 cloves of minced garlic
  • 1 1/2 red bell peppers, sliced into long thin strips
  • 225g sliced bamboo shoots (tinned)
  • 150g sugar snap peas
  • 500g jumbo king prawns
  • 2 tbsp Thai red curry paste
  • 400ml coconut milk
  • 1 1/2 tsp of brown sugar
  • 1 tbsp soy sauce
  • 2 tsp rice vinegar or fresh lime juice


  1. To make the curry, warm a large skillet with deep sides over medium heat. Once hot, add the oil, onion, and a sprinkle of salt- stirring often until the onion has softened and turn translucent. Add the ginger and garlic and stir for 1 minute.
  2. Add the bell peppers. Cook until the peppers for 4 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
  3. Add the coconut milk, water, sugar and stir. Bring the mixture to a simmer over medium heat. Add in prawns, sugar snap peas and bamboo shoots. Reduce the heat as necessary to maintain a gentle simmer and cook for a further 5 to 10 minutes, stirring occasionally.
  4. Remove the pot from the heat and season with salt, soy sauce and rice vinegar to taste. If the curry needs a little more punch, add ½ teaspoon of soy sauce, or for more acidity, add ½ teaspoon more rice vinegar.
  5. Serve with rice and garnish with chopped coriander and a sprinkle of red chilli flakes if you like a little spice.