Thai Red Curry Prawns

Notes: Recipe by Ken Hom. Also known as gaeng phed ghoong. Feeds 4. Serve with plain rice.


  • 1½ tablespoons vegetable oil
  • 3 tablespoons coarsely chopped garlic
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons cumin seeds
  • 1 teaspoon shrimp paste
  • 1½ tablespoons Thai red curry paste
  • 400g tin coconut milk
  • 1 tablespoon fish sauce (nam pla) or light soy sauce
  • 2 teaspoons sugar
  • a small handful of basil leaves, shredded
  • 4 kaffir lime leaves or 1 tablespoon shredded lime zest
  • 450g/1 lb raw prawns, shelled and de-veined
  • a handful of fresh coriander leaves
  • cooked rice to serve


  1. Heat a wok or large frying pan until it is very hot and add oil.
  2. When oil is hot, add the garlic, shallots and cumin seeds and stir fry for 5 minutes or until well toasted.
  3. Add shrimp paste and curry paste and stir fry for a further 2 minutes.
  4. Add the coconut milk, fish sauce or soy sauce, sugar, basil leaves and lime leaves or lime zest. Reduce the heat and simmer for 5 minutes.
  5. Add the prawns and cook for 5 minutes, stirring occasionally.
  6. Add the coriander leaves, give the mixture a good stir and serve.

One comment

Leave a comment

Your email address will not be published. Required fields are marked *