Thai Red Curry

Thai Red Curry

16 March 2021

This fresh Red Thai curry with optional delicious large prawns, is a full flavoured family dish, perfectly paired with our Earth stockpot.

Top with lots of fresh herbs and a sprinkle of peanuts to finish this dish off with a flourish.

  • Recipe





Preparation Time


Cooking Time



1 onion finely chopped

1 carrot peeled and finely chopped

2 tsp fresh ginger finely chopped or crushed

1 tbsp Thai red curry paste

400g tinned tomatoes

400g coconut milk

400g large prawns (frozen or fresh unshelled)

coriander to garnish


1Add the finely chopped onion and carrot to the stock pot with a splash of oil. Cook until softened

2 Add ginger and curry paste, stir in and cook for 2 minutes

3 Pour in coconut milk and chopped tomatoes and bring to the boil. Let the whole mix simmer gently for 15 minutes or until thickened. Optional to cook for longer for a fuller flavour, adding water when necessary

4 Lastly add the prawns and cook for a further 10 minutes

5 Serve with fluffy rice and garnish with chopped coriander.