Thai Red Curry with King Prawns & Veg

Not many ingredients but packed with flavour for another quick, easy and tasty meal idea.  You can also use chicken in this dish instead of Prawns, by adding thinly sliced strips of chicken breast after you have placed the oil and paste into the pan.  Seal the chicken then add the coconut milk and veggies OR make it entirely a vegetable Thai curry, adding a selection of vegetables.

To serve 2, you will need:

  • 1/4 of a 285g jar of Thai red curry paste
  • tablespoon of oil
  • 400ml can of coconut milk (use the low fat version if you are counting the calories)
  • half a pack of button mushrooms
  • half a pack of sugar snap peas
  • pack of baby corn
  • pack of ready cooked prawns


  1. Heat 1 tablespoon of oil in a frying pan or wok and fry 1/4 of a jar of paste for 2 minutes
  2. Stir in 400ml coconut milk and the mushrooms, sugar snap peas, and baby corn.  You can also add strips of red pepper and carrot too if you wish
  3. Simmer for 5 minutes and add the king prawns and simmer for a further minute
  4. Serve with basmati or jasmine thai rice

Enjoy x

A Busy Mum of Boys, always on the go, blogger, health & wellness ambassador, network marketer, general all round everything to everyone, and a social butterfly!

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