20-Minute Thai Prawn Curry Recipe for Quick Weeknight Dinners

This red Thai prawn curry brings together juicy shrimp, fragrant herbs, and creamy coconut milk for a quick, well-balanced weeknight dinner.

I had the privilege of traveling to Thailand and fell in love with the food there. While nothing beats the dishes enjoyed on the road, this simple home version comes very close — and it’s ready in about 20 minutes. A perfect curry in a hurry.

Let’s get cooking.

To prepare this heavenly Thai Prawn Curry, you’ll need the following ingredients:

Coconut oil: Virgin coconut oil adds aroma; use refined for a subtler coconut flavor.

Garlic: Fresh garlic is best, though paste or jarred garlic will work in a pinch.

Curry paste: The key flavor component. A store-bought Thai red curry paste works well; look in the Asian aisle or at an Asian markets.

Lemongrass paste: Convenient and flavorful; usually found in the refrigerated produce section near herbs.

Coconut milk: Use canned full-fat coconut milk for a rich, creamy sauce rather than the carton variety.

Bell pepper: Any color will do; sweet red or yellow peppers add lovely color.

Sugar snap peas: No chopping required and they add a crisp, sweet bite.

Shrimp or prawns: Fresh or frozen are fine. Larger shrimp (for example, 21–25 per pound) make a satisfying main component. Tiger prawns are excellent if you can source them.

Brown sugar: Just a touch to balance savory, salty, and spicy notes.

Fish sauce: An essential umami element for Thai curries; find it in the Asian aisle.

Lime: Fresh lime juice brightens and finishes the curry.

Balanced Meal Check-in: what makes this curry balanced!?

• Protein: Shrimp provides lean protein to keep you satisfied.
• Carbohydrate: Serve over brown rice, jasmine, or quinoa for energizing carbs and fiber.
• Veggies: Bell pepper, snap peas and garlic contribute vitamins, fiber, and antioxidants.
• Fat: Coconut milk gives richness and helps absorb fat-soluble vitamins from the vegetables.

Substitution ideas:

Sweetener: Maple syrup, white sugar, or agave can replace brown sugar. Palm sugar is traditional if you can find it.

Veggies: Broccoli, bean sprouts, sweet potato, spinach, green beans, kale, snow peas, cauliflower, bamboo shoots, or bok choy all work; denser vegetables like sweet potato or cauliflower will increase cook time.

Protein: Swap shrimp for chicken, white fish, tofu, edamame, or pork loin.

Grains: Brown rice, jasmine rice, basmati, quinoa, or cauliflower rice are good options; naan or flatbread also pair nicely.

Common Variations:

Kid-friendly: Serve components separately (rice, shrimp, veggies) and halve the curry paste if young eaters are sensitive to spice.

Vegan: Replace shrimp with tofu and use a vegan fish sauce alternative or soy sauce (the vegan alternative is closer in flavor).

Green curry twist: Swap red curry paste for green curry paste for a different flavor profile.

Make coconut rice: Cook rice in part coconut milk for extra coconut flavor; simply replace some or all of the cooking water with coconut milk for richer rice.

How to Store:

This curry stores well. Keep curry and rice separate or layer rice and curry in airtight containers for meal prep. Be aware rice will absorb some sauce, which many find delicious.

What to serve with this shrimp curry:

Pair it with light starters like fresh summer rolls or a veggie-packed Pad Thai for a full Thai-inspired meal. Finish with mango sticky rice for an authentic dessert treat.

If you love this curry you will also love these other Thai-inspired meals and curry dishes:

Try other Thai-inspired dishes such as Thai peanut veggie wraps, crispy tofu lettuce wraps, coconut curry noodle bowls, or a classic Thai green curry for more variety.

Frequently Asked Questions:

Prefer to watch? See how this recipe comes together!

This recipe is quick, great for leftovers, balanced, and full of flavor. If you try it, please leave a comment or review — feedback is always appreciated.

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