Thai Coconut Prawn Curry

Plump prawns simmered in a fragrant Thai red curry with coconut milk, bell peppers, and snap peas, served over steamed basmati rice. Ready in under 30 minutes.

Ingredients

750 glarge prawns (peeled and deveined)

2 tinscoconut milk (400ml tins, full fat)

4 tbspThai red curry paste

2 piecesred bell pepper

200 gsugar snap peas

1 tinsbamboo shoots (225g tin, drained)

2 tbspfish sauce

1 tbspbrown sugar

2 pieceslime

0.5 cupsfresh Thai basil (or regular basil)

3 cupsbasmati rice

1 tbspvegetable oil

3 piecesgarlic cloves

1 tbspfresh ginger (grated)

0.25 cupsfresh cilantro (for garnish)

Method

1
1. Cook basmati rice according to package directions.
2
2. Heat vegetable oil in a large wok or deep skillet over medium-high heat. Add minced garlic and grated ginger, stir for 30 seconds.
3
3. Add red curry paste and cook, stirring, for 1 minute until fragrant.
4
4. Pour in coconut milk and stir until smooth. Add fish sauce and brown sugar. Bring to a gentle simmer.
5
5. Add sliced bell peppers and bamboo shoots. Cook 3–4 minutes until peppers begin to soften.
6
6. Add prawns and sugar snap peas. Cook 4–5 minutes until prawns are pink and cooked through.
7
7. Remove from heat, squeeze in the juice of 2 limes, and stir in Thai basil.
8
8. Serve curry over basmati rice, garnished with fresh cilantro and extra lime wedges.

Sunday Prep

1.Peel and devein prawns if not already done. Pat dry thoroughly with paper towels.
2.Portion prawns into vacuum bags (750g total, or split into two bags).
3.Slice red bell peppers into strips. Trim sugar snap peas. Drain bamboo shoots. Combine the vegetables and portion into vacuum bags.
4.Make curry flavour base: mix red curry paste with minced garlic and grated ginger in a small container.
5.Measure out basmati rice into a container.
6.Juice one lime and store juice separately; keep remaining limes whole for serving.

⚡ Vacuum Sealer Tips

VSVacuum seal prawns completely dry and flat in a single layer — this prevents freezer burn and allows even defrosting.
VSVacuum seal prepped vegetables (peppers, snap peas, bamboo shoots) together in one bag per meal for grab-and-go convenience.
VSDo not vacuum seal coconut milk — store tins unopened. The curry paste mix can be sealed in a small bag.
VSIf freezing the prawns, they will keep vacuum sealed for up to 3 months with excellent texture.