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Quick and Easy Prawn Curry Recipe

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4.2 from 48 reviews

This Quick and Easy Prawn Curry is a vibrant and tasty Thai-inspired dish that comes together in just 20 minutes. Juicy shrimp simmered in a rich coconut milk curry with red curry paste, fresh vegetables, and fragrant basil served over tender egg noodles makes for a delightful and satisfying meal perfect for busy weeknights.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Protein and Main Ingredients

  • 300 g raw shrimp (peeled and deveined)
  • 2 tablespoons olive oil (separated)
  • 400 ml full-fat coconut milk
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons honey
  • 1 tablespoon soy sauce (optional)

Vegetables & Herbs

  • 1 red onion (thinly sliced)
  • 1 courgette (cut in half lengthways then sliced)
  • Sweet corn (fresh, frozen, or tinned; about 100 g)
  • 1/2 bunch basil (fresh leaves)
  • 1 lime (zest and juice)

Carbohydrates

  • Egg noodles (or rice noodles; quantity according to package for 2 servings)

Instructions

  1. Cook Noodles: Prepare the egg noodles according to the package instructions. Once cooked, drain them well and set aside while you prepare the curry.
  2. Cook Shrimp: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the peeled and deveined shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
  3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the thinly sliced red onion gently until softened and translucent. Then add the sliced courgette, sweet corn, coconut milk, Thai red curry paste, lime zest and juice, and honey.
  4. Simmer Curry: Bring the mixture to a gentle simmer and cook for about 5-6 minutes until the courgette is tender and the flavors meld together.
  5. Season and Add Herbs: Taste the curry and adjust seasoning as needed. Stir in the soy sauce if using, and add the fresh basil leaves, allowing them to wilt slightly.
  6. Assemble and Serve: Divide the cooked noodles into serving bowls. Ladle the coconut curry broth with vegetables over the noodles, making sure each bowl has plenty of veggies. Place the cooked prawns on top. Garnish with additional fresh lime wedges and basil leaves if desired, and serve immediately.

Notes

  • You can substitute egg noodles with rice noodles for a gluten-free option.
  • Soy sauce is optional and adds a salty depth; omit to keep the curry lighter or for dietary restrictions.
  • Full-fat coconut milk gives the curry a rich creaminess, but light coconut milk can be used for a lighter version.
  • Fresh, frozen, or tinned sweet corn all work well in this recipe.
  • Adjust the amount of red curry paste depending on your preferred spice level.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://allyumcooks.com/quick-and-easy-prawn-curry-recipe/