Thai Red Curry
This easy Thai Red Curry with prawns is a perfect weeknight meal. It’s incredibly quick to prepare, bursting with authentic Thai flavors, and best of all, everything cooks in a single pot for minimal cleanup. If you don't like prawns, feel free to substitute them with chicken, tofu, or other vegetables.
Prepare the lemongrass by either bruising it with the back of a knife to release its aroma or finely slicing it.
In a large pot or deep pan, add the red Thai curry paste, coconut milk, prepared lemongrass, and a pinch of salt and pepper. Bring the mixture to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally.
Next, add the red pepper chunks, trimmed green beans, lime zest, and honey to the simmering curry. Continue to simmer for another 5 minutes, ensuring the vegetables are slightly softened but still retain some crunch.
Finally, stir in the raw king prawns and fresh basil leaves. Simmer for a final 5 minutes, or until the prawns turn pink and are cooked through. Do not overcook.
Serve the Thai Red Curry hot, optionally with steamed jasmine rice or noodles.
This is a highly versatile recipe. If you prefer, substitute the prawns with chicken breast (sliced), tofu, or additional vegetables like mushrooms, baby corn, or bamboo shoots. Adjust seasoning to your preference.