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Thai Red Curry with Prawns and Snow Peas

This Thai Red Curry is quicker to make at home than to order a takeaway! Not to mention cheaper!!Β 

Thai Red Curry with Prawns and Snow Peas #ThaiCurry #ThaiRedCurry #ThaiShrimpCurry

Are you, like me, still recovering from Christmas feasting? To be honest, I haven’t felt truly hungry even once in about 2 weeks.

You know the kind of ravenous feeling you get as soon as you step through your front door when you get home from work and every question your child asks you is nothing but white noise and, even worse, an obstacle between you and the fridge.

You are completely famished, you need food NOW. You get me, right?

Well, I haven’t felt that in a while with Christmas cookies stashed in every available tin, chocolate boxes in every room in the house and mixed nuts in a bowl on my coffee table. At least those are still in their shells so it takes some effort to crack them before I stuff my face with more food!

Thai Red Curry with Prawns and Snow Peas #ThaiCurry #ThaiRedCurry #ThaiShrimpCurry

We all need something light, something easy and something spicy to smack us out of post-Christmas lull. Thai Curry it is, friends. We love it, you love it, so why are we not cooking it?

Thai Red Curry with Prawns and Snow Peas #ThaiCurry #ThaiRedCurry #ThaiShrimpCurry

You will love this recipe because it’s exactly the kind of dish that will warm you up from the inside on a cold winter night.

It’s colourful and delicious and takes 15 minutes to make with barely any chopping involved. Throw your rice in the rice cooker and by the time that button indicating the time is up clicks, your curry is done.

The dinner prep is finished before a kid is able to complete his “mom, what’s for din…” question.

Thai Red Curry with Prawns and Snow Peas #ThaiCurry #ThaiRedCurry #ThaiShrimpCurry

This curry is made with prawns but you can easily substitute it with chicken or make it vegetarian (which I often do). You can also add any vegetables you like to it. Green beans, mushrooms, asparagus, and zucchini all taste amazing.

Thai Red Curry with Prawns and Snow Peas #ThaiCurry #ThaiRedCurry #ThaiShrimpCurry

Thai Red Curry with Prawns and Snow Peas #ThaiCurry #ThaiRedCurry #ThaiShrimpCurry

Thai Red Curry with Prawns and Snow Peas

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main
Cuisine: Thai
Servings: 4
Author: Julia Frey of Vikalinka

Ingredients

  • Oil- 1 tbsp.
  • Sesame oil optional- 1 tbsp.
  • Fresh red chile sliced- 1/2
  • Yellow or red pepper- 1 large
  • Thai Red Curry Paste- 2 tbsp. if using very thick concentrated paste, 1/2 cup/190gr if using runnier paste (for UK readers)
  • Prawns/shrimp- 1 lbs
  • Coconut milk- 1 can
  • Fish sauce- 1 tbsp.
  • Snow peas- 1 cup
  • Cilantro chopped- half a bunch
  • Lime juice- from 1/2 lime
  • Basil leaves-2-3

Instructions

  • Slice the bell pepper and fresh chile.
  • Take cilantro leaves off their stalks, chop up the stalks finely.
  • Heat a large frying pan on medium heat and when it's hot add both vegetable oil and sesame oil.
  • Then add chopped cilantro stalks, sliced pepper and chile, stir fry for a couple of minutes.
  • Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce, mix to combine.
  • Add your shrimp and snow peas and cook for 3 minutes. Both of those need very little time to be done. As soon as shrimp turns pink turn the heat off.
  • Stir in cilantro and basil leaves.
  • Taste your curry and squeeze some lime juice into it if needed.
  • Serve with rice or noodles.
Tried this recipe?Mention @vikalinka or tag #vikalinka!

 

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Filed Under: Favourites, Gluten-Free, Main Course Tagged With: light dinner, prawns, shrimp, snow peas, Thai curry, Thai food

Reader Interactions

Comments

  1. Mary says

    June 2, 2018 at 11:35 am

    5 stars
    I made this recipe tonight, I served it as part of an Asian banquet.
    It was a real hit. Such an easy, quick and delicious dish. Thank you Julie.

    Reply
    • vikalinka says

      June 2, 2018 at 11:37 am

      Thank you for such great feedback, Mary!! So happy everyone enjoyed the recipe!

      Reply
  2. Carol says

    April 29, 2018 at 9:01 pm

    Hello
    I am looking forward to making this
    Can I use coconut cream and lemongrass?
    Thank you

    Reply
    • vikalinka says

      April 29, 2018 at 9:04 pm

      Hi Carol, yes absolutely I love using coconut cream instead of coconut milk. So much flavour there! And lemongrass is a lovely addition as well.

      Reply
  3. Carolyn says

    December 29, 2017 at 8:59 am

    5 stars
    Made this tonight and it was delish!
    Thanks for the recipe

    Reply
    • vikalinka says

      December 29, 2017 at 12:09 pm

      Great news, Carolyn! I like making this curry after Christmas too. It wakes up the tastebuds after all the rich food!

      Reply
  4. Tanya says

    January 8, 2016 at 5:38 am

    What can I substitue cocnut milk with? Regular milk?

    Reply
    • vikalinka says

      January 9, 2016 at 12:26 pm

      Tanya, coconut milk gives this dish a very distinct and authentic Thai flavour, I wouldn’t substitute it with anything.

      Reply
  5. sarah says

    December 28, 2015 at 7:35 am

    4 stars
    I just made this tonight for our dinner.
    Absolutely lovely recipe, thankyou. Although I had to substitute a can of coconut cream instead of milk – accidentally opened the wrong can from the cupboard!

    Reply
    • vikalinka says

      December 28, 2015 at 11:49 am

      I’ve done that before, you just end up with extra creamy curry, Sarah, happy to hear you loved it!

      Reply
  6. Jennifer says

    May 22, 2015 at 1:40 am

    I made this tonight and it was delicious. I subbed sambal oelek for the chili pepper and it had some nice heat. Recipe was perfect and quick, thank you!

    Reply
  7. Samantha says

    January 29, 2015 at 4:13 pm

    When I made this Jidee, my boyfriend, said it wasn’t near spicy enough and also gave a couple more suggestions. So I am going to make it again tonite, because he loves curry as do I, and I’m going to spice it up a bit and add a bit more curry along with it. Looking forward to it! Thanks so much for sharing this recipe!

    Reply
  8. Samantha says

    January 21, 2015 at 4:51 pm

    I am going to attempt to make this for my Thai boyfriend tonite. Hopefully I don’t fail and it is as good as what his mom makes.

    Reply
    • vikalinka says

      January 21, 2015 at 6:29 pm

      You can do it, Samantha! πŸ™‚

      Reply
      • Samantha says

        January 21, 2015 at 6:36 pm

        Thank you for your optimism! If successful then I will try more Thai recipes for him. πŸ™‚

        Reply
  9. megan says

    January 11, 2015 at 5:10 am

    I made this tonight and I can not say enough good things about it! It was so easy, so delicious, & so fresh tasting. I loved everything about it. My husband kept saying, dang this is so good! That is a major plus in my book. We all were members of the clean plate club tonight! Thabk you for sharing!

    Reply
    • vikalinka says

      January 11, 2015 at 10:22 am

      Thank you for such amazing feedback, Megan! We love that recipe and curries in general. Every time we feel like we need to slim down a bit we always turn to curries and stir frys! Quick, easy and fresh and loaded with veggies. πŸ™‚

      Reply
  10. Oksana Novikov @ Sisterhood of the Simmering Pots says

    December 22, 2014 at 5:55 pm

    So I made this dish for a girl’s get together this past Friday night and all I can say is: “Delicious”! Everyone was so impressed with this dish! And it is so easy to make!!! This curry is definetly going to grace my lunch and dinner tables over and over again.

    Reply
    • vikalinka says

      December 22, 2014 at 6:37 pm

      Thank you for your feedback, Oksana! πŸ™‚ I love curries, especially after the holiday meals, I really crave something spicy!

      Reply
  11. Leslie says

    October 2, 2014 at 9:04 pm

    What size can of coconut milk did you use ?

    Reply
    • vikalinka says

      October 2, 2014 at 9:06 pm

      13.5 oz/400ml

      Reply
  12. Allison says

    March 18, 2014 at 10:56 pm

    5 stars
    I made this tonight for my parents and I….huge hit!! So delicious over some white rice, thanks for sharing πŸ™‚ I wish I could post a picture of my results here!

    Reply
    • vikalinka says

      March 19, 2014 at 2:29 pm

      Happy to hear it Allison. πŸ™‚ You can always post a picture on my Facebook page. πŸ™‚

      Reply
  13. Pauline says

    January 21, 2014 at 7:39 pm

    5 stars
    Made this last night – it was delicious and so easy, i couldn’t find fresh red chilis so I used roasted red chili paste and guessed at amount – still was fantastic. Thanks for the recipe!!
    Pauline

    Reply
    • vikalinka says

      January 21, 2014 at 11:16 pm

      So great to hear, Pauline! Thank you for sharing. πŸ™‚

      Reply
  14. Dixya @ Food, Pleasure, and Health says

    January 6, 2014 at 9:23 pm

    thai curries are always my go to..those paste comes very handy.

    Reply
  15. Marina | Let the Baking Begin! says

    January 6, 2014 at 1:25 pm

    This looks so comforting and warm!

    Reply
  16. Laura (Tutti Dolci) says

    January 5, 2014 at 6:00 am

    Your curry looks healthy and delicious, a wonderful way to transition into the new year!

    Reply
    • vikalinka says

      January 6, 2014 at 12:31 am

      I’ve been really craving spicy and not too heavy dishes. I love cheese but I think I really had my fill after the holidays! πŸ™‚

      Reply

Trackbacks

  1. Growing and Using Snow Peas - Homespun Seasonal Living says:
    April 6, 2015 at 9:04 am

    […] Toss pods into soups and curries. […]

    Reply
  2. Shrimp and Snow Peas in Thai Red Curry Sauce says:
    August 13, 2014 at 6:33 pm

    […] mushrooms, etc (but less is more – don't add them all!). 3.2.1311 This recipe is adapted from Vikalinka’s Thai Red Curry […]

    Reply
  3. Cooking Chica says:
    August 8, 2014 at 3:38 pm

    […] >>Read more onΒ https://vikalinka.com/ […]

    Reply

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