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

Cook Time 10

Total Time 15

Course Main Courses

Servings adults

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free

Ingredients

1 tbsp Coconut Oil (or light olive oil)
4 Spring Onions
150 g Shiitake Mushrooms
2-3 tbsp Red Thai Curry Paste
250 g Pak Choi (or Bok Choi)
400 ml Coconut Milk
400 g Prawns (raw king prawns)

To serve (optional)

2 Spring Onions (Finely sliced)
1 Lime (cut into 4 wedges)
Coriander (fresh leaves)

Instructions

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.

Notes

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.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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