Thai Red Curry with Prawns and Jasmine Rice

Fast, fragrant, and just spicy enough to impress someone (even if it’s just yourself)

There’s something wildly satisfying about Thai red curry. It’s bold, creamy, spicy (if you want it to be), and comes together faster than your microwave would reheat leftovers. This version stars prawns because they’re quick-cooking, fancy-adjacent, and secretly very low effort. You basically just drop them in and let the curry do all the heavy lifting.

Pair it with fluffy jasmine rice, a generous squeeze of lime, and a smug sense of pride that you whipped this up in under 30 minutes without setting off your smoke alarm. Gold star, you.

🛒 What You’ll Need (just for you, solo curry superstar)

For the curry:

150g raw peeled prawns (fresh or frozen)
1–2 tsp Thai red curry paste (start small if you’re spice-shy)
½ cup coconut milk
½ red capsicum, thinly sliced
A small handful of snow peas
1 tsp oil

For the rice:

½ cup jasmine rice (or microwave rice—we’re here for ease)

To finish (optional but excellent):

Fresh coriander (aka cilantro, if you’re feeling fancy)
Lime wedge
Fresh chili slices (if you’re brave or showing off)

🍳 How to Make It

1. Cook the rice

Rinse your jasmine rice until the water runs clear. Add to a pot with 1 cup water, bring to a boil, then simmer on low with the lid on for about 12–15 minutes. Fluff with a fork when done.
Or yes, zap the microwave kind. It’s 2025—we’re not mad about shortcuts.

2. Start the curry base

In a pan, heat 1 tsp of oil over medium heat. Add red curry paste and sauté for 30 seconds. It’ll smell incredible and slightly threatening. That’s how you know it’s working.

3. Add coconut milk

Pour in your coconut milk and stir to combine. Let it simmer gently for a minute or two while your kitchen starts smelling like your favourite Thai takeaway.

4. Toss in the prawns and veg

Add prawns, capsicum, and snow peas. Simmer for about 4–6 minutes, or until the prawns turn pink and opaque and your veggies are tender but still vibrant.
Don’t overdo it—prawns turn from juicy to rubbery faster than a text message apology after a bad date.

5. Finish it off

Squeeze in a bit of lime juice, sprinkle over chopped coriander, and add chili slices if you like a little fire in your bowl.

🧠 Why It Works

Red curry paste = big flavour in seconds. It’s got garlic, lemongrass, ginger, chili—all the good stuff pre-mixed and ready to go.
Prawns cook lightning fast. Less time cooking = more time enjoying.
It’s just fancy enough. It looks impressive, tastes even better, but won’t leave you crying over dishes or ingredient regrets.

🥄 Swaps & Tips

No prawns? Try chicken, tofu, or even a tin of chickpeas. All curry roads lead to delicious.
Dairy-free & gluten-free. Naturally dairy-free. Most curry pastes are gluten-free, but check the label if that’s important for you.
Less heat: Start with 1 tsp of curry paste. You can always add more spice, but it’s hard to take it back once you’re red in the face and questioning your life choices.
Bulk it up: Add baby spinach, broccoli florets, or whatever veg you’re trying to use up.

🧡 Perfect For:

A midweek meal that feels like a treat
Date nights where you want to look like you’ve got spice game
Rainy evenings, solo dinners, or post-gym hunger pangs that demand flavour—fast

🙌 Wrap-Up

There’s something deeply satisfying about slurping a warm, spicy, creamy Thai red curry that you made yourself. It’s proof that solo cooking doesn’t have to mean boring or basic—and definitely doesn’t have to mean baked beans on toast (unless that’s your vibe, in which case—carry on).

Want more dinner ideas that come together in a single pan but taste like something from a menu? Join the Plan4One newsletter for weekly recipes, helpful tips, and zero judgment. Your spice game just levelled up.