| 8.8°C Dublin

HOW TO Easy weekend dinners: Thai Red Prawn Curry


Thai Red Prawn Curry

Thai Red Prawn Curry

Thai Red Prawn Curry



  • 1 tin of coconut milk
  • 100ml water
  • 3 tbsp Thai Gold Red Curry Paste (GF)
  • 1 tbsp honey
  • 3-4 carrots, cut into pieces
  • 1 sweet potato, cut into pieces
  • 2 red peppers, chopped into pieces
  • 20 raw king prawns
  • 1 tbsp GF fish sauce
  • 1 tbsp tamari sauce
  • zest of 1 lime
  • 2-3 tbsp basil leaves
  • salt and pepper
  • steamed rice, to serve


  1. In a large saucepan, bring the coconut milk, water, red curry paste and honey to a simmer. Add the carrots, sweet potato and red pepper to the pan and allow to cook for 15-16 minutes until the carrots are tender and fully cooked. Stir occasionally.
  2. Add the prawns and continue simmering for 3-5 minutes until cooked fully.
  3. Remove from the heat and stir in the fish sauce, tamari sauce, lime zest and basil leaves.
  4. Taste and adjust the seasoning with salt and pepper if needed.
  5. Serve it hot with steamed rice.