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Thai Prawn Red Curry

2 tbsp honey 
2 tbsp dark soy sauce 
oil for cooking 
400ml coconut milk 
150ml chicken stock 
1 tbsp fish sauce 
1 tsp palm sugar 
300g bamboo shoots, sliced lengthways or red onions
1 red pepper, thinly sliced

handful of coriander leaves 
2 limes, halved 
2 spring onions, thinly sliced 
1 red chilli, thinly sliced

Thai red paste


Drizzle the prawns with the honey and soy sauce. 
Toss and turn the prawns until they are well coated and then cook in a pan with a small amount of oil or butter until they are just cooked
Place a wok or large saucepan over a high heat and add 3 tablespoons of oil. Add 4-6 tablespoons of red curry paste and fry for 12 minutes until the paste deepens in colour and smells fragrant. 
Pour in the coconut milk and chicken stock and stir well. Add the fish sauce and palm sugar and bring to a gentle simmer. Add in the remaining ingredients and allow the vegetables to cook and soften through for 5-10 minutes. Taste the curry and adjust the seasoning if necessary with more fish sauce or palm sugar. 

Garnish with the coriander, red chilli, lime halves and spring onions

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