Thai red prawn curry

Thai red prawn curry

Thai red prawn curry

Hello hello hello and welcome back to me (and to messing about in the kitchen). I confess that not much experimentation has been going on in the last month or so.  What a lazy so and so. In my defence this is mainly due to the fact that I was in Italy for 2 weeks. When I get back from my holidays I am always out of the swing for a little while. This doesn’t mean I am not doing any cooking, you understand, but I tend to opt for the tried and tested. Anyway, enough trying to justify myself. And what’s wrong with being a bit lazy in the kitchen, now and again?. 😉 This recipe comes from the Jamie Oliver’s 30 minutes meals recipe book which I must admit, I haven’t used all that much. Anyway I was astounded by how good this curry tasted and how easy it was to make. I thoroughly recommend it. I slightly adapted it. For example in the original recipe Jamie uses two different types of prawns: the bog standard ready cooked ones and some raw ones. Well, bollocks to that. Too complicated! I went for the easy ready cooked option and ignored the raw ones, which incidentally made the recipe even easier. Also Jamie cooks sugar snap peas in the curry. I chose to serve them separately, hence they are omitted from the recipe.


  • 2 stalks of lemongrass
  • 1 fresh red chilli
  • 2 cloves of garlic
  • 4 kaffir lime leaves, fresh, dried or frozen (optional)- Sorry, couldn’t find any hence I didn’t put them in.
  • Bunch of fresh coriander
  • 2 jarred red peppers in oil
  • 1 heaped tsp tomato purée
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2cm piece of fresh ginger
  • 400 g small cooked prawns
  • 1 x 400g tin of coconut milk


Put a large frying pan on a medium heat. Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped teaspoon of tomato purée, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Peel and add 2cm of fresh ginger. Blitz to a paste – you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up.

Drizzle some olive oil into the hot frying pan and when the oil is hot pour the paste in. Cook it for ten minutes then add the coconut milk. Bring to the boil and finally add the prawns. Cook for a further minute then sprinkle some coriander on top and serve with plain boiled basmati rice. I also steamed some sugar snap peas and ate them with the curry. Yummy!





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