Red Prawn Curry

prawns2This dish always takes me back to some beach in Thailand. The smell of lemongrass is the perfect invitation to a spicy feast. This curry is so fragrant and so easy. Donโ€™t be put off by the list of ingredients. You just add everything in the blender and you are almost done.

For the red curry paste

  • 4 lemongrass stalks, bruised and roughly chopped (soft parts only)
  • 2 red chillies
  • 4 garlic cloves
  • 4 dried kaffir lime leaves ( I use dried as I cannot find fresh, but, by all means, use fresh if you can find them)
  • 2 cups fresh coriander leaves
  • 3-4 roasted red peppers from a jar, drained
  • 2 tsp tomato paste
  • 2 Tbs fish sauce
  • 4 Tbs soy sauce
  • 2 tsp sesame oil
  • 4 cm piece fresh ginger, peeled

To finish the dish

  • 2 Tbs sunflower oil
  • 20 large prawns, half of them peeled and half peeled with head on
  • 400gr coconut milk
  • 1 lemon to serve
  • fresh coriander to serve


In a blender blitz together all ingredients for the curry paste, until very smooth.

In a large saucepan or wok, heat the sunflower oil over medium-high heat. Add the prawns and two tablespoons of the curry paste. Cook stirring for one minute, then add the remaining curry paste and the coconut milk. Bring to boil , lower the heat and simmer for 5 minutes, until prawns are cooked through. Squeeze over some lemon juice, garnish with coriander leaves and serve with basmati rice.

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