Red Thai Prawn Curry

This is a delicious and fragrant red Thai coconut curry with added pak choi and shiitake mushrooms which makes a wonderful base for the juicy prawns.

Shiitake mushrooms add a rich umami flavour and a meaty texture, whilst the pak choi and spring onions give a lovely crunch. Shiitake mushrooms are packed with beta glucans and pak choi naturally contains vitamin A, C and E.

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Red Thai Prawn Curry

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Courses
Servings 4 adults
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free


To serve (optional)


  • Chop the spring onions and slice the mushrooms. Prepare the pak choi by chopping off the base, then chopping any large leaves into evenly sized pieces.
  • In a large, wide pan (with a lid), heat the olive oil. Add the spring onions, mushrooms and red thai curry paste, and stir fry for a few minutes.
  • Add the pak choi, stir, then pour in the coconut milk and bring to a simmer.
  • Add the prawns, pop on a lid and gently simmer for 5 minutes or until the prawns are cooked through. They turn from grey to pink when they are cooked. Do not overcook, otherwise they will shrink and toughen up.
  • This recipe tastes extra delicious if you garnish with sliced spring onions, wedges of lime and chopped fresh coriander.
  • Serve with rice or noodles.


  • My favourite gluten-free noodles are these Clearspring Brown Rice Wide Noodles.
  • If you have any left-over cooked potatoes, these can make a good addition – chop or slice and pop into the pan at the same time as the spring onions and mushrooms.
  • You can switch the prawns for slices of duck breast, chicken or tofu.
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