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Recipe: Prawns with Thai Red Curry Sauce

Kaffir lime leaves combined with red curry paste, give this dish a distinctive aroma and flavour.  As it is a relatively dry dish, we suggest that it is served with another, more watery curry, perhaps a green chicken curry.  Prawns may be replaced with a firm white fish which has been lightly pan-fried.


350g large raw prawns
1 tbsp Mai Siam Red Curry Paste
200ml Mai Siam Coconut Milk
28g Mai Siam Palm Sugar (or light brown sugar)
1 tsp Mai Siam Fish Sauce
3 kaffir lime leaves (finey shredded)
2 sprigs Thai basil
1 red chilli (sliced)
1 tbsp vegetable oil

Cooking Method

Serves 3

Defrost or clean the prawns by removing the heads, body and de-vein. Butterfly by cutting halfway into the body, along the top of the prawn.

Heat 1 tbsp vegetable oil in a wok and fry the prawns.  Keep warm for later use. OR lightly season the fish and pan-fry.  Keep warm for later use.

In the same wok, add  3 Tbsp of coconut milk and the red curry paste. Mix well and  and stir constantly to cook out the curry paste.

When the oil begins to separate from the paste, add the remaining coconut milk. Season with sugar, fish sauce and strips of kaffir lime leaves.

Just before serving, stir in sprigs of basil and sliced red chillies. Spoon sauce over the prawns and serve immediately with jasmine rice