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Dreams of Thailand: Prawn Red Curry and Coconut Rice | Recipe

April 25, 2018

Somewhere I’ve always wanted to go is Thailand. But because of life choices and more recently saving to buy a house, I’ve still not been able to go. However, one thing I am good at doing is working my way through a multitude of recipe books to cook Thai food. Today I’m going to share my Prawn Red Curry and Coconut Rice recipe.

This is a collaborative post. If I were to plan a holiday to Thailand I would definitely plan it around food and glorious beaches. I’d book myself onto a few cooking courses to learn the different types of food from different regions of the country. Then after  along day learning new skills I’d hide on the beach with a cocktail or three. Now if you’re after some good recipes I’d recommend Rick Stein’s South Eastern Odyssey as a starting point. However, today’s recipe I’m sharing is a little less faffy than one of Rick’s (I’m cheating with my curry paste). This Prawn Red Curry with Coconut Rice is easy to make and the perfect mid week meal.


Dreams of Thailand, Photo – Phatcupcake



Prawn Red Curry and Coconut Rice Recipe

(Serves 2, takes 30 mins)


  • 100g Basmati rice, rinsed and soaked for 10 minutes prior to cooking

  • 1 tbsp Vegetable oil

  • 2cm Fresh ginger, grated

  • 2 Garlic cloves, crushed

  • 1 Red chilli, finely sliced (can deseed)

  • 2 tbsp Thai red curry paste

  • 200ml Coconut milk (use the normal stuff, not low fat)

  • 1 tbsp Thai fish sauce

  • 150ml Vegetable stock

  • 1 Onion, finely sliced

  • 2 Yellow peppers, sliced

  • 100g Mushrooms, sliced
  • 250g Raw, peeled king prawns

To Make:

  1. Put the rice in a pan, then add more water to 1cm above the level of the rice. Bring to a boil, stir once, then cover tightly, turn the heat right down and cook for 10-15 minutes.

  2. Meanwhile heat the oil in a heavy bottomed pan. Add the onion and pepper, cook for 10 minutes until soft.

  3. Then add the ginger, garlic and chilli and soften for a couple of minutes. Add the red curry paste and cook for a few minutes, then add two thirds of the coconut milk along with the fish sauce and vegetable stock.

  4. Bring to a gentle simmer and cook for 5 minutes. Add the prawns and mushrooms, then cook for 5 minutes more.

  5. Check the rice is cooked and all the liquid has been absorbed, then stir through the remaining coconut milk until well combined. Leave with the lid on until you’re ready to serve.


Have you been to Thailand? Where should I visit first? Would you make my Prawn Red Curry? Let me know in the comments,


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P.S. Post in collaboration with Destination2. As ever all words my own.


  • Reply Chloe April 29, 2018 at 10:06 am

    Thailand is definitely somewhere I’d love to visit – mainly because of the food!


    • Reply MissPond May 7, 2018 at 8:53 pm

      The food is a definite pull to go visit 🙂

  • Reply Sabina Green April 25, 2018 at 11:57 am

    Thailand looks idyllic doesn’t it, I have a friend who went there on holiday when we finished school and never came back. They fell in love with the place, learnt to be a diving instructor and now call it home. Great recipe idea there, I love anything with coconut!!

    • Reply MissPond May 7, 2018 at 9:24 pm

      Wow that’s an amazing story and what an adventure for them! I love coconut curries, they are the best 🙂

  • Reply Sarah | Boo Roo and Tigger Too April 25, 2018 at 11:10 am

    I’d love to visit Thailand one day. My husband loves prawns so I must give this recipe a try

    • Reply MissPond May 7, 2018 at 9:29 pm

      Oooh I hope he enjoys it if you make it 🙂

  • Reply Susan Earlam April 25, 2018 at 9:52 am

    I love these flavours and that rice looks so fluffy! Yum!

    • Reply MissPond May 7, 2018 at 9:30 pm

      The secret is soaking the rice for 30 mins before cooking!

  • Reply Liz Stephens-Burt April 25, 2018 at 8:57 am

    Ooh I love coconut rice but I’ve never made my own… Might try this with tofu instead of prawns.

    • Reply MissPond May 7, 2018 at 9:32 pm

      Ooh it would definitely work well with tofu 🙂

  • Reply Chyaz April 25, 2018 at 8:39 am

    Oh this looks amazing! I would definitely make this with a veggie alternative to the prawns (there are some surprisingly awesome ones available) – could just eat this on a rainy day like today to brighten things up 🙂

    • Reply MissPond May 7, 2018 at 9:32 pm

      Oooh it would definitely work with tofu or seitan!

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