Thai Prawn Curry Recipe

Name: Thai Prawn Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g French beans; 125 g prawns; 6 button mushrooms, sliced; 1 red pepper, cut into slivers; 1 tablespoon Thai fish sauce; 2 tablespoons Thai red curry paste; 200 ml chicken stock or 200 ml vegetable stock; 200 ml coconut milk; dried basil, coriander; 1 lime, juiced; olive oil (for cooking); basmati rice, cooked

Servings: persons

150 g French beans
125 g prawns
6 button mushrooms, sliced
1 red pepper, cut into slivers
1 tablespoon Thai fish sauce
2 tablespoons Thai red curry paste
200 ml chicken stock or 200 ml vegetable stock
200 ml coconut milk
dried basil, coriander
1 lime, juiced
olive oil (for cooking)
basmati rice, cooked

1
Boil water in a saucepan and cook enough rice for 2 people.
2
Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
3
Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
4
Cook until the beans are tender.
5
Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
6
Serve over basmati rice, preferrably in a shallow bowl.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 g French beans, 125 g prawns, 6 button mushrooms, sliced, 1 red pepper, cut into slivers, and more.

Yes, Thai Prawn Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Prawn Curry

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