Thai Red Curry with Prawns | Jamie Oliver

This beautifully fragrant and colourful recipe is super quick and tasty. Kaffir lime leaves and lemongrass is blitzed with garlic, ginger and roasted peppers for a smoky/sweet curry paste. Toss in the prawns and sugar snap peas and add coconut milk for extra creaminess. Serve with fluffy rice for a satisfying and deliciously moreish meal.

This recipe is from Jamie’s 30 Minute Meals TV series first aired on Channel 4 in 2010. Read the full recipe on page 132 of Jamie’s 30 Minute Meals book.

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  1. Should fry it till all the natural oil are released… Make it tastier… Whats the deal with sesame oil in thai food… Thai must be salty, sour, spicy and sweet…

  2. Don't ya just love when cultural dishes are ruined by people who aren't from the culture that the recipe originates from? πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒ

  3. Jamie, to be honest with you, I'm your fan of cooking but I'm really disappointed of how you make Thai food.

    You really messed up our beautiful way of cooking Thai curry either green curry or red curry, you make your worldwide fan misunderstand our traditional recipe.

    We never used tomato purΓ©e in making Thai red curry paste, It got red color from sun dried red chilis, you never add Thai shrimp paste or Kapi which is kind of main ingredient in term of making Thai curry paste.

    We never seasoning Thai curry either green or red with lime juice, it give unacceptable wrong taste. Soy sauce and olive oil are not accepted for this menu too.

    Please remember we only seasoning Thai curry with fish sauce and palm sugar, because we got the color and the other taste from the correct curry paste.

    You are famous, you are smart but you must not teach people with the wrong way pf cooking and bring the wrong taste in the name of Thai dishes.

    Please do better homework, learn the authentic taste before starting your show confidently wrong like this.

  4. "Secret Ingredient!" adds Kaffir Lime leaves

    Aye Jamie worlds best kept secret nobody who's ever made a thai curry has added them in before.

  5. May not be "authentic" (don't know-don't care), but this dish is delicious and super easy and fast to put together! Didn't have lemongrass, subbed with lemon zest; didn't have lime leaves, subbed with a tiny bit of lime zest; didn't have the red hot chili, subbed with a big jalapeΓ±o. It's all good, tasted awesome over white jasmine rice.

  6. Please don't label something as "Thai" just because there is lemongrass in it. I'm sure I don't need to explain how the green and red curries are made. Google is your friend. Honestly, other than your Food Revolution movement, which I truly respect you for, it has become impossible to appreciate you as a cook or a chef. The flavors you're bringing out in this dish is SO far from what a Thai red curry is supposed to taste of. SO far. And that's a real shame.

  7. Jamie my friend. I'm a germanboy and a big fan. I always get so much inspiration from you. Thank you my friend πŸ™‚

  8. Made this today. Very easy and tasted amazing. Had two friends from Thailand try it out and they were very pleased with the authenticity. I ended up having to add more salt as I tasted the saltiness of the sauce. On top of the shrimp, the sugar snap peas and coconut milk will dilute the flavor a bit so I think you will have to adjust for seasoning. As for the overall flavor, it wasn't there yet until I added the squeeze of lime juice at the end. I was shocked at how drastic the flavor had changed with just a bit of acidity

  9. Maybe its because I'm from a science background, but measurements like teaspoons and tablespoons annoy the hell out of me lol