Thai red curry with prawns

I went back to work after the bank holidays, which was a little weird as I’ve never once worked during the holiday season. I suppose there is a first time for everything.  Hubby only goes back to work in the new year. He had dinner ready for us tonight. It was his version of Thai red curry with prawns, which he served with perfectly steamed rice and green beans stir-fried with garlic. I might just hang up my apron and let him do the cooking for now on. We tend to stock up on Thai red, green and yellow ready-made pastes in the fridge for easy weeknight dinners.  Here is Hubby’s recipe for a quick and tasty meal:


  • 100g king prawns, peeled and deveined
  • 2 – 3 tbsp thai red curry paste
  • 1/2 can coconut milk
  • 1 potato, diced
  • 1 courgette, diced
  • 1 tbsp brown sugar
  • salt and pepper to taste
  • 1/2 cup water
  • 1 tbsp vegetable oil


  1. Heat oil in a pan.  Add the curry paste followed by the potatoes and courgettes. Leave to cook in the oil for 2 minutes
  2. Pour in the coconut milk and leave to cook on a medium heat for 20 minutes
  3. Pour in the water if the curry is too thick, season with salt, pepper and sugar
  4. Once the potatoes are cooked, add in the prawns and leave to cook for 3 minutes
  5. Serve with steamed rice


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