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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.
4.93 from 13 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main
Cuisine Thai
Servings 4
Calories 372 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 tsp Sesame oil optional
  • ½ fresh red chilli sliced or ¼ tsp dried chilli flakes
  • 1 yellow or red pepper large, sliced
  • 2 tbsp Thai red curry paste if using very thick, concentrated paste, ½ 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
  • ½ 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
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