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Home Β» Recipes Β» Quick and Easy

February 18, 2021

Easy Thai Red Curry with Prawns and Snow Peas

Published February 18, 2021 | Julia Frey (Vikalinka)

Jump to Recipe

This easy Thai red curry with shrimp and snow peas is quicker to make at home than to order a takeout! Not to mention cheaper!! 

Take a look at our Instant Pot Chicken with Thai Glaze if you are a fan of these flavours. 

Thai Red Curry with Prawns and Snow Peas in a blue bowl

You will love this Thai curry recipe because it’s exactly the kind of dish that will warm you up from the inside on a cold winter night without being too heavy. 

It’s colourful and delicious and takes 15 minutes to make with barely any chopping involved. Throw your rice in a rice cooker and by the time it’s done, your curry is waiting for you. 

I know what you are thinking that curry pastes are difficult to make from scratch. They take a lot of time, ingredients and knowledge of the Thai cuisine. 

All true but because we are focusing on quick and easy dinners we are going to cheat a little. We are going to use pre-made high quality Thai red curry paste! 

top down view of red curry with shrimp and rice noodles in a blue bowl

Recipe Tips

  • Get all ingredients ready on your countertop because things will move fast once we start. 
  • Use either shrimp or chicken breasts for a quick dinner.
  • Make sure your curry paste is of the best quality you can afford. That will ensure authentic flavours. You can use red or green curry paste. The green one is generally spicier. 
  • Use vegetables in your curry that cook equally fast like snow peas that I used. 
  • Garnish your curry with fresh, aromatic herbs like cilantro and Thai basil and fresh lime wedges for added flavour.
  • Serve with either rice or noodles.

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

Thai curry ingredient suggestions

This curry is made with shrimp aka prawns but you can easily use chicken. Or make it vegetarian (which I often do).

You can also add any vegetables you like to it. Green beans, mushrooms, asparagus, bok choy and zucchini all taste amazing.

If you are a soup fan, there is no reason why you wouldn’t turn this curry unto a soup like Thai Noodle Soup right here. Just add more broth and you are golden. 

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

More Easy Curry Recipes to Try:

  • Indian Butter Chicken
  • Chinese Chicken Curry
  • Chickpea and Butternut Squash Curry(Vegetarian)
  • Easy Cauliflower and Potato Curry(Vegetarian)

This recipe was originally published in 01/2014. Updated and republished in 02/202

top down view of red curry with shrimp and rice noodles in a blue bowl

Thai Red Curry with Prawns and Snow Peas

Julia Frey of Vikalinka
Thai red curry recipe with shrimp, red peppers and snow peas.
4.92 from 12 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main
Cuisine Thai
Servings 4
Calories 372 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 tsp Sesame oil optional
  • Β½ fresh red chilli sliced or ΒΌ tsp dried chilli flakes
  • 1 yellow or red pepper large, sliced
  • 2 tbsp Thai red curry paste if using very thick, concentrated paste, Β½ cup/190gr if using runnier paste (for UK readers)
  • 1 lbs prawns/shrimp
  • 400ml/14 oz coconut milk full fat
  • 1 tbsp fish sauce
  • 65g/1 cup snow peas
  • 10g/3 tbsp cilantro chopped
  • Β½ lime, juice only
  • 2-3 basil leaves Thai basil is preferred

Instructions
 

  • Slice the bell pepper and fresh chilli. 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 the curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce, mix to combine.
  • Add the 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 over rice or noodles.

Nutrition

Calories: 372kcalCarbohydrates: 7gProtein: 26gFat: 27gSaturated Fat: 22gCholesterol: 286mgSodium: 1251mgPotassium: 451mgFiber: 1gSugar: 3gVitamin A: 2523IUVitamin C: 63mgCalcium: 207mgIron: 7mg
Keyword prawn curry, thai red curry
Tried this recipe?Let us know how it was!

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69404 shares
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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Camille Schneider says

    at

    5 stars
    Thank you so much for this easy but so delicious recipe. I am writing this as it bubbles gently on the stove. I couldn’t believe how little time it took to cook! New week night favorite.

    Reply
    • Julia Frey (Vikalinka) says

      at

      My pleasure, Camille! So glad you are finding it easy!

      Reply
  2. Joy Good says

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    Is there a way to make this dish NOT spicy?

    Reply
    • Julia Frey (Vikalinka) says

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      Hi Joy, Thai curries are usually spicy but when you purchase the curry paste try to look for a mild one. That would determine the spice level.

      Reply
  3. Mary says

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    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

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

      Reply
  4. Carol says

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

    Reply
    • vikalinka says

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      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
  5. Carolyn says

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

    Reply
    • vikalinka says

      at

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

      Reply
  6. Tanya says

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    What can I substitue cocnut milk with? Regular milk?

    Reply
    • vikalinka says

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

      Reply
  7. sarah says

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    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

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

      Reply
  8. Jennifer says

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    5 stars
    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
  9. Samantha says

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    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
  10. Samantha says

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    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

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      You can do it, Samantha! πŸ™‚

      Reply
      • Samantha says

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

        Reply
  11. megan says

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    5 stars
    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

      at

      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
  12. Oksana Novikov says

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    5 stars
    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

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

      Reply
  13. Leslie says

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    What size can of coconut milk did you use ?

    Reply
    • vikalinka says

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      13.5 oz/400ml

      Reply
  14. Allison says

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    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

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

      Reply
  15. Pauline says

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    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

      at

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

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

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

    Reply
  17. Marina | Let the Baking Begin! says

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    This looks so comforting and warm!

    Reply
  18. Laura (Tutti Dolci) says

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

    Reply
    • vikalinka says

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      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

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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