Thai Red Curry Prawn and Coconut Rice One Pan

Name: Thai Red Curry Prawn and Coconut Rice One Pan
Total time: 35 min
Cuisine: Thai
Ingredients: 300g raw king prawns; 1 tbsp olive oil; 3 tbsp Thai red curry paste; 1 red pepper, sliced; 200g mangetout; 250g jasmine rice; 400ml coconut milk; 300ml water; 1 lime, juiced; 2 tbsp fresh coriander, chopped

Prawns, peppers and rice simmered in a creamy red curry sauce in one pan in about 30 minutes.

Time35 min
LevelEasy
Costabout £2.01 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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300 graw king prawns
1 tbspolive oil
3 tbspThai red curry paste
1red peppersliced
200 gmangetout
250 gjasmine rice
400 mlcoconut milk
300 mlwater
1limejuiced
2 tbspfresh corianderchopped

Method

1
Heat the oil in a large lidded frying pan. Fry the curry paste for 1 minute until it smells fragrant.
2
Add the rice and pepper and stir so the rice is coated in paste.
3
Pour in the coconut milk and water, stir and bring to a simmer.
4
Cover, turn the heat low and cook for 12 minutes.
12 min
5
Lay the prawns and mangetout on top, cover again and cook for 5 to 6 minutes, until the prawns are pink all the way through and the rice is tender.
6 min
6
Stir in the lime juice and coriander and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.