Thai Prawns with Red Curry Coconut Sauce
Thai Prawns with Red Curry Coconut Sauce
Ingredients
For the Prawns
- 1 1/2 pounds large prawns, peeled and deveined, tails on
- 1 tablespoon olive oil
For the Red Curry Coconut Sauce
- 1 tablespoon coconut oil
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups full-fat coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup creamy peanut butter, optional, for richer flavor
- 1/2 red bell pepper, thinly sliced
For Serving and Garnish
- 6 cups fresh spinach or bok choy, roughly chopped
- 3 cups cooked jasmine rice
- 1/4 cup fresh Thai basil leaves, for garnish
- 1 red chili, thinly sliced, for garnish
Instructions
- 1
Prepare the prawns by patting them dry with paper towels. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the prawns and cook for 1-2 minutes per side, until they just turn pink and opaque. Do not overcook. Remove the prawns from the skillet and set aside.
⏱️ 5 min
- 2
In the same skillet, reduce heat to medium and add 1 tablespoon of coconut oil. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant. Add the minced garlic and grated ginger, and cook for another minute until aromatic.
⏱️ 2 min
- 3
Pour in the full-fat coconut milk and chicken or vegetable broth. Stir in the fish sauce, brown sugar, and creamy peanut butter (if using). Bring the sauce to a gentle simmer, stirring until the peanut butter is fully dissolved and the sauce is smooth. Let it simmer for 3-5 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min
- 4
Add the thinly sliced red bell pepper to the simmering sauce and cook for 2-3 minutes until slightly softened but still crisp-tender.
⏱️ 3 min
- 5
Return the cooked prawns to the skillet with the sauce. Add the roughly chopped fresh spinach or bok choy. Stir gently until the greens begin to wilt, about 1-2 minutes.
⏱️ 2 min
- 6
Remove the skillet from the heat. Stir in the freshly squeezed lime juice. Taste and adjust seasonings as needed, adding more fish sauce for saltiness, brown sugar for sweetness, or lime juice for tang.
⏱️ 1 min
- 7
Serve the Thai prawns immediately over beds of hot cooked jasmine rice. Garnish generously with fresh Thai basil leaves and thin slices of red chili.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Prawns with Red Curry Coconut Sauce
Ingredients
For the Prawns
- 1 1/2 pounds large prawns, peeled and deveined, tails on
- 1 tablespoon olive oil
For the Red Curry Coconut Sauce
- 1 tablespoon coconut oil
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups full-fat coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup creamy peanut butter, optional, for richer flavor
- 1/2 red bell pepper, thinly sliced
For Serving and Garnish
- 6 cups fresh spinach or bok choy, roughly chopped
- 3 cups cooked jasmine rice
- 1/4 cup fresh Thai basil leaves, for garnish
- 1 red chili, thinly sliced, for garnish
Instructions
- 1
Prepare the prawns by patting them dry with paper towels. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the prawns and cook for 1-2 minutes per side, until they just turn pink and opaque. Do not overcook. Remove the prawns from the skillet and set aside.
⏱️ 5 min - 2
In the same skillet, reduce heat to medium and add 1 tablespoon of coconut oil. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant. Add the minced garlic and grated ginger, and cook for another minute until aromatic.
⏱️ 2 min - 3
Pour in the full-fat coconut milk and chicken or vegetable broth. Stir in the fish sauce, brown sugar, and creamy peanut butter (if using). Bring the sauce to a gentle simmer, stirring until the peanut butter is fully dissolved and the sauce is smooth. Let it simmer for 3-5 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min - 4
Add the thinly sliced red bell pepper to the simmering sauce and cook for 2-3 minutes until slightly softened but still crisp-tender.
⏱️ 3 min - 5
Return the cooked prawns to the skillet with the sauce. Add the roughly chopped fresh spinach or bok choy. Stir gently until the greens begin to wilt, about 1-2 minutes.
⏱️ 2 min - 6
Remove the skillet from the heat. Stir in the freshly squeezed lime juice. Taste and adjust seasonings as needed, adding more fish sauce for saltiness, brown sugar for sweetness, or lime juice for tang.
⏱️ 1 min - 7
Serve the Thai prawns immediately over beds of hot cooked jasmine rice. Garnish generously with fresh Thai basil leaves and thin slices of red chili.
⏱️ 2 min