Classic Red Prawn Curry

2 tbsp vegetable oil

½ jar Marion’s Kitchen Thai Red Curry Paste

400ml (14 fl oz) coconut milk

500g (1 lb) prawns, peeled, deveined, tails intact

1 cup of vegetables (we used green beans and sliced bamboo shoots)

2 tsp fish sauce, or to taste

Shredded makrut leaves, to serve (optional)

Finely sliced fresh red chilli, to serve (optional)

Steamed rice, to serve

Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.
Stir through the coconut milk. Add prawns, vegetables and ½ cup of water. Bring to a gentle simmer and cook for 8-10 minutes or until your chosen additions are cooked through.
Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m