As an Amazon Associate, I earn from qualifying purchases.
Spicy Thai Red Prawn Curry in 20 Minutes
A quick, creamy, and spicy Thai Red Prawn Curry made with coconut cream, lime leaves, and juicy prawns. Ready in 20 minutes: perfect for busy nights!
If you love bold flavors and easy dinners, this Spicy Thai Red Prawn Curry is about to become your weeknight go-to. It’s rich, coconutty, and has just the right amount of heat; plus it’s ready in 20 minutes flat.
Why You’ll Love and Enjoy Spicy Thai Red Prawn Curry
- It’s quick; dinner on the table in 20 minutes.
- Creamy coconut sauce with a spicy, fragrant kick.
- Juicy prawns that soak up all that curry goodness.
- Made with simple supermarket ingredients: no fuss.
- Feels fancy, but it’s secretly so easy.
Juicy prawns, fragrant curry paste, and lime leaves turn simple ingredients into something special. This one’s a keeper. Discover how easy it is to make takeout-worthy Thai at home.
Print
Thai Red Prawn Curry
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
- Cuisine: Thai
Description
There’s something magical about a creamy Thai curry that comes together in minutes. This one’s bold, fragrant, and perfect for those nights when you want something delicious without spending all night in the kitchen. The prawns soak up that spicy red curry and coconut cream beautifully; you’ll want to lick the bowl clean (and maybe you should).
Ingredients
- 800 g Cape Point shelled, cleaned prawn meat
- 2½ tbsp butter
- 2 bunches spring onions, diced
- 3 tsp garlic, ginger & chill paste
- 1 x 50 g sachet tomato paste
- 1 x 50 g sachet, A Taste of Thai red curry paste
- A sprinkle of fish sauce (to taste)
- 1 x 400 ml can of coconut cream
- 10 lime leaves
- Fresh chopped coriander, for serving
Instructions
- Melt your butter (2½ tbsp) in a medium saucepan over medium heat.
Add the spring onions (2 bunches, diced) and garlic, ginger & chili paste (3 tsp). - Sauté for about 3–4 minutes until the onions soften and smell amazing.
- Stir in the tomato paste (50 g) and Thai red curry paste (50 g). Let them cook together for about 2 minutes; this deepens the flavor.
- Add the prawns (800 g) and cook for 3 minutes until they start turning pink. Don’t overcook here, as they’ll finish cooking in the sauce.
- Pour in the coconut cream (400 ml) and toss in the lime leaves (10).
- Add a sprinkle of fish sauce for that salty umami kick.
- Simmer gently for 5 minutes until everything’s hot and creamy.
- Serve hot over fluffy basmati rice, and top with a handful of fresh chopped coriander.
Notes
Created, prepared, tried, and tested by Gail
A bowl of Spicy Thai Red Prawn Curry is like a warm hug after a long day. Creamy coconut and lime bring it all together.
The Spicy Thai Red Prawn Curry in 20 Minutes delivers bold flavor and creamy texture with almost no effort. It’s quick, satisfying, and full of the warmth that makes Thai food so comforting. The combination of prawns, coconut cream, and curry paste creates a meal that feels indulgent but fits into any weeknight schedule.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty and fantastic recipes and are excited to spread some love by sharing our posts at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.