Dinner · Thai

Easy Thai Red Prawn Curry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 23, 2026

This is the kind of dinner that saves a busy weeknight: a fragrant red curry that comes together in one pan in under 30 minutes. Frozen shrimp make it fast, and the sauce simmers up rich and just spicy enough. Serve it over rice and dinner is sorted.

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Easy Thai Red Prawn Curry

Why you'll love this

  • Ready in about 30 minutes with mostly pantry staples.
  • One pan, easy cleanup.
  • Frozen shrimp make it budget friendly and always on hand.
  • Big Thai flavor with a short ingredient list.

EveryDayMeal recipe

Easy Thai Red Prawn Curry

Prep
10m
Cook
20m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 teaspoon fresh ginger, grated
  • 2 teaspoons Thai red curry paste
  • 1 can (about 14 ounces) canned chopped tomatoes
  • 3 tablespoons (about 2 ounces) coconut cream
  • about 14 ounces raw frozen shrimp, peeled
  • a small handful fresh cilantro, chopped

Equipment

  • Medium saucepan
  • Wooden spoon
  • Grater
  • Cutting board and knife

Instructions

  1. Heat the vegetable oil in a medium saucepan over medium heat until it shimmers. Add the chopped onion and grated ginger and cook, stirring now and then, for about 5 minutes until the onion turns soft and translucent, which keeps the sauce sweet rather than sharp.
  2. Stir in the red curry paste and cook for about 1 minute until it smells fragrant, letting the paste bloom in the oil so the flavor deepens.
  3. Pour in the canned tomatoes and coconut cream, stir to combine, and bring to a boil. Lower the heat and simmer for about 5 minutes, adding a splash of boiling water if the sauce gets too thick.
  4. Add the shrimp and cook for 5 to 10 minutes depending on their size, until they turn pink and opaque and curl up. Do not overcook or they turn rubbery.
  5. Spoon over plain rice and scatter with chopped cilantro before serving.

Tips from the kitchen

  • Thaw the shrimp fully and pat them dry before adding, so they sear rather than steam in the sauce.
  • Curry pastes vary in heat, so start with 2 teaspoons and add more once the sauce is simmering if you want a bigger kick.
  • If your sauce looks thin, let it simmer an extra few minutes before adding the shrimp to concentrate the flavor.

Estimated nutrition per serving: 230 cal · 22g protein · 9g carbs · 11g fat

Make it your own

  • Stir in a handful of baby spinach or frozen peas with the shrimp for extra vegetables.
  • Swap the shrimp for cubed chicken thighs, just simmer longer until cooked through.
  • Add a squeeze of lime and a teaspoon of fish sauce at the end for brighter, saltier depth.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat just until warmed through, being careful not to overcook the shrimp. Not recommended for freezing once the shrimp are cooked.

Good to know

Can I use fresh shrimp instead of frozen?
Yes. Fresh peeled shrimp work perfectly and may cook a minute faster, so watch for them to turn pink and opaque.
What can I use instead of coconut cream?
Use a few tablespoons of the thick part from a can of full fat coconut milk, or the whole can for a thinner, saucier curry.
Is this dish very spicy?
It has a mild to medium heat with 2 teaspoons of paste. Adjust up or down to taste, since brands vary quite a bit.
What should I serve with it?
Plain jasmine or basmati rice is classic. Naan or rice noodles also work well to soak up the sauce.

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