Thai Coconut Curry with Prawns and Vegetables
Aromatic one-pot Thai red curry with jumbo prawns, vegetables, and jasmine rice. Creamy, spicy comfort food ready in 30 minutes.
AI SCORE
93
/100
⏱️
50 min
Time
👥
4 people
Servings
🔥
465 kcal
Calories
📊
medium
Difficulty
Ingredients
- 600g large prawns, peeled
- 400ml coconut milk
- 2 tbsp red curry paste
- 1 cup jasmine rice
- 1.5 cups water
- 1 red bell pepper, sliced
- 150g green beans, trimmed
- 1 eggplant, cubed
- 2 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- Thai basil leaves
- Lime wedges
- 2 tbsp vegetable oil
Instructions
1
Heat oil in large pot, fry curry paste for 1 minute until fragrant
2
Add thick coconut milk, stir until oil separates
3
Add remaining coconut milk, rice, and water, bring to boil
4
Add vegetables, lime leaves, fish sauce, and sugar, simmer 15 minutes
5
Add prawns and cook 3-4 minutes until pink and rice is tender
6
Stir in Thai basil, serve immediately with lime wedges
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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