Thai Red Curry Prawns Recipe

Thaw prawns if frozen, pat dry and season lightly with 1/4 tsp salt. Slice shallots, mince garlic, slice galangal or ginger, thinly slice red pepper, and halve baby corn if using. Measure out curry paste and other sauce ingredients.

Bloom the paste

Heat a large skillet or wok over medium heat. Add the vegetable oil and heat until shimmering. Add the red curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly. This blooms the spices.

Pour in about 150 ml of the coconut milk (about ⅓ of the can) and stir to loosen the paste, cooking for 1–2 minutes until the mixture becomes a smooth, glossy sauce.

Add the remaining coconut milk and the stock, stir to combine and bring to a gentle simmer.

Stir in the fish sauce and palm sugar. Taste and adjust — it should be a balance of salty, sweet and slightly spicy. Keep simmering gently while you prepare the vegetables (3–4 minutes) so flavors meld.

In a separate small pan or the same skillet (if space allows), add a little oil if needed and sauté the shallots for 2–3 minutes until soft and translucent.

Add the garlic and sliced galangal/ginger and cook 30–45 seconds until aromatic (don’t let garlic brown).

Transfer the shallot mixture into the simmering curry sauce. Add the sliced red pepper and baby corn (or bamboo shoots). Simmer gently for 3–4 minutes until the vegetables are just tender-crisp.

Increase the heat slightly so the curry comes to a gentle boil. Add the prawns in a single layer and cook 2–4 minutes, stirring occasionally, until the prawns turn pink and are opaque throughout. Cooking time depends on size — do not overcook or prawns will toughen.

Once prawns are cooked, reduce heat to low. Stir in the lime juice, remaining 1/4 tsp salt (or to taste), and white pepper if using. Add most of the Thai basil leaves, reserving a few for garnish.

Simmer for another 30 seconds to 1 minute so flavors combine, then remove from heat.

Spoon jasmine rice into bowls or onto plates. Ladle the red curry prawns and sauce over the rice. Garnish with remaining Thai basil leaves, coriander, and lime wedges on the side. Serve immediately.