Easy Thai prawn curry

An absolute favourite dish in our house! This easy thai curry was one of my first recipes and I thought I needed to bring it back better than ever!
20 min


  • 1 tsp olive oil 
  • 1 tsp Minced garlic 
  • 1 tsp Minced ginger 
  • 1/2 tsp red chili flakes
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 3 tbsp green or red curry paste 
  • 400ml coconut milk 
  • Fresh lime to serve 
  • 125g broccoli tips
  • 200g sugar snap peas
  • 165g prawns
  • Salt 


Step 1

Place a steamer basket on a large saucepan with about 2cm of water (or up until it almost enters the basket).

Step 2

Heat until the water boils and then add the broccoli and sugar snap peas. Cover and steam for about 4 mins.

Step 3

Add the prawns, season with salt, cover and steam for another 2-3 mins (or when prawns have completely turned pink).

Step 4


Step 5

Heat a small saucepan with the olive oil over medium heat.

Step 6

Add the minced ginger and garlic. Cook, whilst stirring until fragrant, about 2 mins.

Step 7

Add the chilli flakes, soy sauce, fish sauce and curry paste. Stir to combine.

Step 8

Add the coconut milk and stir to combine.

Step 9

Allow to cook until hot and fully combined.

Step 10

Plate curry with your shrimp and vegetables.

Step 11

Serve with fresh lime.

Step 12

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Recipe by
Head chef

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