Thai red curry with prawns and pak choi
A quick, creamy Thai red curry with king prawns and pak choi. Spoon it over fluffy jasmine rice.
- Time25 min
- LevelEasy
- Costabout £2.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the rice in boiling water for 10 minutes, drain and cover.
10 min - 2
Heat the oil in a wide pan and fry the curry paste for 1 minute until fragrant.
- 3
Stir in the coconut milk, stock, fish sauce and sugar. Add the pepper and simmer for 5 minutes.
5 min - 4
Add the pak choi and prawns and cook for 4 minutes until the prawns are pink and the pak choi is tender.
4 min - 5
Squeeze in the lime juice, taste and add more fish sauce if needed. Scatter with coriander and serve with the rice.
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.