Red Thai Chicken & Prawn Curry
Red Thai Chicken & Prawn Curry
This Red Thai Chicken and Prawn Curry is authentic and delicious! It is a delicious balance of zesty, spicy and salty flavours held together in perfect harmony with the help of red curry paste, fish sauce and coconut milk. This is a typical red curry made with prawns, chicken and some vegetables to make it a complete one pot dish. Feel free to alter the fresh ingredients and vegetables to suit your taste. With tender chicken and prawns, crisp green beans and cauliflower florets smothered in a rich spiced sauce and served with fragrant jasmine rice, this simple curry will become an absolute family favourite.
Ingredients for Chicken and Prawn Curry
Aromatics — onion, ginger, and garlic.
Coconut Milk —Canned, unsweetened coconut milk is what you’ll need for this recipe.
Red Curry Paste —Readily available at most supermarkets, red curry paste is a pantry must have. It provides amazing flavour to this dish Any good quality red curry paste will do.
Vegetables —Change up the vegetables to suit your taste. I have used green beans, cauliflower florets and red peppers in this dish but a variety of other vegetables work too. See below for a list of ideas.
Chicken —Boneless chicken breasts which have been cut into thin strips are great for this recipe as it cooks pretty quickly, so you don't have to worry about the chicken being tough. However, you can use trimmed chicken thighs if you prefer.
Prawns — Peeled large -sized prawns with tails in tact.
Everything Else —For the sauce, you’ll also need tomato paste, fish sauce, and creamy smooth peanut butter and chilli powder if you want an extra bit of heat. To finish off the dish, lime zest, lime juice, and fresh coriander.
What Other Vegetables Can I Add?
Feel free to change up the vegetables, as long as you slice them so they’re about the same size.
Broccoli
Green beans
Mushrooms
Spinach
Cauliflower
Carrots
Red Peppers
- 3 Tbles Oil
- 1 Onion (Chopped)
- 1 Tbles Finely Grated Ginger
- 1 Tbles Minced Garlic
- 4-6 Tbles Red Curry Paste
- 400 Gr Boneless Chicken Breasts (Sliced)
- 250 Gr Large Prawns (Peeled and deveined with tails in tact)
- 1 400 Gr Can Coconut Milk
- 1 Cup Water or Stock
- 1 Tbles Fish Sauce
- 4 Tbles Creamy Smooth Peanut Butter
- 2 Tbles Tomato Paste
- 1 Tsp Chilli Powder (Optional)
- Zest of 1 Lime
- 1 Small Red Pepper (Julienned)
- 100 Gr Fine Green Beans
- 200 Gr Cauliflower Florets
- Salt (To taste)
Garnish
- 1/4 Cup Coriander (Chopped)
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Heat the oil in a large wok or saucepan.
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Add chopped onion, minced ginger, and garlic. Sauté for a fewminute until it is aromatic.
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Add red curry paste. Sauté for 2-3 minutes until oil starts oozing out on the side, and the mixture is aromatic.
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Add chicken and the prawns and stir fry for 5 -7 minutes.
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Add coconut milk, water or stock, fish sauce, peanut butter, tomato paste and chilli powder if using and the lime zest Mix well and let everything come to a slow boil. Simmer and let it cook for 2-3 minutes.
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Add the veggies when the chicken and prawns are almost cooked and the sauce has reduced almost by half (or to the consistency you are looking for). Check the seasoning and add the lime juice.
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Cook for another 2 minutes, until the veggies are just cooked but still have a crunch to them.
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Garnish with fresh coriander leaves and serve hot over jasmine rice.
- Try to use full-fat coconut milk for a rich and creamy sauce.
- You can adjust the seasoning to your liking by adding more fish sauce or sugar to the sauce.
