Thai Red Curry Prawn Tartlets
Small crisp cases filled with a fragrant red curry coconut custard and juicy prawns, a bright starter or party bite.
Made with Thai red curry paste and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £1.15 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Roll out your ready made shortcrust pastry (see the base recipe) to 3 mm thick and cut circles to line 6 deep tartlet tins. Prick the bases and chill for 20 minutes.
- 2
Line with baking paper and beans and bake for 12 minutes. Remove the paper and beans and bake for 5 minutes more. Lower the oven to 170°C (150°C fan).
17 min - 3
Whisk your ready made Thai red curry paste (see the base recipe) with the coconut milk, eggs, fish sauce, sugar and lime zest until smooth.
- 4
Divide the prawns and a few basil leaves among the pastry cases. Pour over the curry custard.
- 5
Bake for 16 to 18 minutes until the custard is just set and the prawns are pink.
16 min 40 s - 6
Cool for 5 minutes, then top with sliced chilli, the remaining basil and a squeeze of lime juice.
Tips
- Use full fat tinned coconut milk, as light versions set less well and taste thin.
- Chop the prawns small so they cook evenly and are easy to eat in a single bite.
- Taste the paste before measuring. Brands vary in heat, so add a little more if yours is mild.
Storing and freezing
Keep in the fridge for up to 2 days and reheat at 160C (fan 140C) for 8 minutes until hot through. Not suitable for freezing.
Questions
Are these gluten free?
Not with the standard pastry, because it is made with wheat flour. The filling is gluten free if the curry paste and fish sauce are. Use gluten free shortcrust for a gluten free tartlet.
Can I make them vegetarian?
Yes. Use diced firm tofu or sweetcorn in place of the prawns, soy sauce instead of fish sauce and a vegetarian curry paste.
Why did the custard split?
The oven was too hot or the tartlets were baked for too long. Bake at a moderate heat until the centre only just sets.
More made with thai red curry paste
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.