Thai Prawn Curry

Thai Prawn Curry

Serves 6

Per serving: 324 Calories • 33.3g Carbs (1.5g Fiber) • 13.2g Fat • 16.7g Protein

Thai Prawn Curry


1 cup brown rice

2 tbsp olive oil

500g fresh raw prawns, peeled & deveined

1/2 tsp salt

1/2 tsp pepper

2 cloves, minced garlic

1 large onion, diced

1/2 medium red capsicum, diced

1 cup button mushrooms, sliced

1 tbsp fresh ginger, grated

2 tbsp curry paste

750 ml light coconut milk

4 cup vegetable stock

Juice of 1 lime

2 tbsp fresh mint

2 handfuls of bean sprouts



  1. Prepare rice as per package directions; set aside.

  2. Heat olive oil in a large stockpot over medium-high heat. Add prawns, salt and pepper, to taste. Cook prawns and stir occasionally, until opaque, about 2-3 minutes; set aside.

  3. Add garlic, onion, mushroom and capsicum to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.

  4. Stir curry paste into pot, then gradually whisk in coconut milk and vegetable stock. Stir constantly until incorporated, then bring to a boil.

  5. Reduce heat and simmer until slightly thickened, about 8-10 minutes.

  6. Once the consistency is achieved, stir in rice, shrimp, lime juice.

  7. Top with bean sprouts and mint to garnish.

  8. Serve immediately.


Similar Posts