Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them thoroughly before cooking and pat them dry to prevent excess moisture.

How spicy is this Thai Prawn curry?

The level of spiciness can be adjusted according to your preference. As written I would give this curry a 2/5. If you like more heat, use a tablespoon or more of curry paste. If you like less, reduce curry paste to 1 tablespoon.

Can I use coconut cream or lite coconut milk?

Yes. Coconut cream will make this dish even more rich and thick, you may need to add a touch more water to reach desired consistency. If you use lite coconut milk omit the water entirely. The curry will be slightly less creamy and have a thinner texture but will work.

Can I substitute fish or chicken for prawns?

Yes. You can use fish, chicken, pork or tofu but keep in mind that the cooking times will vary. The beauty of shrimp is that it cooks so quickly!

20 minute Thai Prawn Curry

Name: 20 minute Thai Prawn Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 3 cloves garlic, minced; 2 tablespoons Thai red curry paste (I like Thai Kitchen); 1 tablespoon lemongrass paste; 1 can coconut milk; 1/3 cup water (enough to rinse out the can); 1 bell pepper, sliced; 8oz sugar snap peas; 1lb shrimp or large prawns; 1 ½ tablespoons brown sugar; 1 ½ tablespoons fish sauce; Juice of entire lime; For serving: brown rice, fresh Thai basil, crushed peanuts

Description

This shrimp curry only requires a handful of ingredients but packs a flavorful punch. It requires only 20 minutes and uses quick-cooking protein and veggies like shrimp, snap peas and peppers!

Ingredients

Units Scale

1 tablespoon coconut oil
3 cloves garlic, minced
2 tablespoons Thai red curry paste (I like Thai Kitchen)
1 tablespoon lemongrass paste
1 can coconut milk
1/3 cup water (enough to rinse out the can)
1 bell pepper, sliced
8oz sugar snap peas
1lb shrimp or large prawns
1 1/2 tablespoons brown sugar
1 1/2 tablespoons fish sauce
Juice of entire lime
For serving: brown rice, fresh Thai basil, crushed peanuts

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Instructions

In a large frying pan, add the coconut oil over medium high heat. Add the curry paste and stir-fry until fragrant, about 60 seconds. Add the lemongrass paste and garlic, cook another 60 seconds. Pour in the coconut milk, use a swish of water (about 1/3 cup) to rinse out the can and add that as well. Stir. Add the fish sauce and sugar.

Bring the curry to a low simmer, add the veggies and shrimp and simmer for 5-6 minutes until veggies are crisp tender and shrimp is cooked through. Squeeze in the juice of the lime. Taste and adjust with a touch more fish sauce or sugar, if needed!

Serve over grain of choice (we love brown jasmine rice!) topped with fresh herbs like basil or cilantro and a big handful of chopped peanuts.

Notes

I buy 21-25 per pound shrimp (these are larger than the package that says 31-40/lb shrimp!)

See FAQ and variation ideas for how to modify this recipe!

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Nutrition

Serving Size: 1/4 recipe
Calories: 289
Sugar: 9.1 g
Sodium: 865.4 mg
Fat: 13.4 g
Carbohydrates: 13.4 g
Protein: 25.2 g
Cholesterol: 182.5 mg