Quick Prawn Thai Curry

  • Servings : 3-4
  • Prep Time : 5m
  • Cook Time : 7m
  • Ready In : 15m

I do not know of many people who do not like prawns. They have been my absolute favourite since childhood- whether fried or in a curry.

Now that I cook myself, I  like prawns even more because they are so easy to cook. I always have a packetful of prawns stashed away in my freezer for a quick meal.

Believe it or not,  if you have the prawns and  vegetables prepped, you will have this curry ready to eat in less than 10 minutes.


  • King Prawns- 500 gms
  • Ginger garlic paste- 2 tsp
  • Onions sliced- 1/2 cup
  • Pepper sliced- 1 ( any colour)
  • Spring Onions - 2 finely chopped
  • Carrot- 1/4 thinly sliced
  • Thai red curry paste- 2 tsp
  • Coconut milk- 1/4 cup
  • Fish sauce- 1/4 tsp
  • Salt to taste


Marinate the prawns with some salt and  ginger garlic paste for about 10 minutes. You could use headless prawns with the shell on or just prawns without shells. I find King prawns taste best in this recipe, but you could use any prawns that you like.

Slice the onions and peppers. I like to use different kinds of vegetables, all colours ideally. Use a mix of carrots, mangetout (sugar peas or snow peas), french beans, peppers- any colour. Some sliced spring onions also add a nice fresh flavour.


Heat oil in a pan. Fry the prawns for 2 minutes, till slightly coloured. Do not over-fry.
Remove with a slotted spoon and keep aside.

In the same oil, fry the onions for 1 minute. Add the Red Thai curry paste till fragrant for about 30 seconds.

Add the prawns and vegetables and stir fry for 2-3 minutes. Do not let the vegetables go mushy.

Add the coconut milk and let simmer. Remember not to boil after adding the coconut  milk as it tends to curdle.

Adjust the seasoning, add the fish sauce and add 1/4 cup warm water, if you need more gravy.

Serve hot with rice.

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