Succulent prawns simmered in a fragrant coconut milk base define this Thai red prawn curry, a weeknight staple that balances heat with subtle sweetness. The foundation relies on a high-quality red curry paste, toasted alongside fresh garlic, ginger, and lemongrass to draw out their essential oils before the liquid components bring everything together.

The sauce achieves a velvety, rich consistency that clings to the prawns, while tender-crisp green beans provide a necessary textural contrast. Kaffir lime leaves add a signature citrus lift, cutting through the creaminess of the coconut milk and grounding the dish with an authentic, herbal undertone.

Finishing with a generous handful of Thai basil adds a final layer of anise-like freshness just before serving. Spoon the curry over a bed of steamed jasmine rice to soak up the sauce, and garnish with sliced chilli and a squeeze of lime to brighten the final bowl.

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If you enjoy the vibrant aromatics of red curry paste, you might also like experimenting with a crispy fish katsu served with green curry for a unique textural contrast. For those evenings when you want to utilize pantry staples in a comforting way, try infusing those same bold spices into your baked potatoes with yellow curry to completely transform a simple side dish.

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Key Ingredients

Prawns: These provide the primary protein and are simmered directly in the curry sauce.
Thai Red Curry Paste: This forms the aromatic, spicy foundation of the dish.
Coconut milk: Used to create the rich, creamy base characteristic of this Thai curry.
Lemongrass: Provides a signature citrusy, herbal fragrance to the aromatic base.
Fish sauce: Adds the necessary savory depth and authentic salty profile to the sauce.
Kaffir lime leaves: These infuse the curry with a distinct, bright floral aroma while simmering.
Thai basil: Stirred in at the end to add a fresh, sweet, and anise-like finish.
Green beans: These add a necessary fresh crunch and color contrast to the finished dish.

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More Thai-Inspired Curry Favorites

If you are looking for a vegetarian alternative, this green curry with bamboo shoots offers a similar depth of flavor using fresh aromatics and tofu.
For a slightly different take on seafood, this easy eggplant and prawn curry highlights how tender vegetables can soak up the rich, spiced sauce.
You can also explore the classic pairing of savory eggplant and succulent prawns if you want to master the balance of delicate protein and earthy produce in a single bowl.

More Recipes: 10 Restaurant-Style Seafood Recipes You Can Easily Make at Home

Thai Red Prawn Curry

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Ingredients

4 tbsp Thai Red Curry Paste (Maesri can best)2 large garlic cloves , minced (or 2 tsp paste)2 tsp fresh ginger, finely grated (or paste)1 tbsp lemongrass paste or finely chopped fresh3 tbsp vegetable oil1 cup chicken broth/stock400 ml coconut milk (full fat)6 kaffir lime leaves1 tbsp sugar2 tsp fish sauce750g-1kg prawns, peeled, cleaned & deveined, tails on120g green beans , trimmed and cut into small pieces12 Thai basil leavesGarnishes (optional)Fresh red chilli slicesFresh corianderLime wedges to squeeze over currySteamed jasmine rice

Method

Heat oil in a large heavy based pan over medium high heat.Add curry paste (I used 3⁄4 of the can as I didn’t want it too spicy) lemongrass, garlic, and ginger, and cook for about 2 minutes so it “dries out”Add chicken stock and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.Add coconut milk, lime leaves, sugar, and fish sauce. Stir, then add Prawns & beans.Spread prawns out, bring to simmer, then turn heat down to medium. Simmer for about 6-8 minutes or until Sauce reduces, the prawns are cooked, and the sauce is almost at the thickness you want.Do a taste test. Add more fish sauce to add more saltiness and sugar for sweetness.Remove from heat. Stir through a handful of Thai basil leaves or regular basil if you can’t get Thai basil.Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander leaves, and some lime wedges.

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