Recipe
Yellow Thai Prawn Curry
Tender prawns, small potato cubes and red pepper in a golden Thai yellow coconut curry. Fish sauce, a little sugar and lime balance the sauce, served with jasmine rice to catch every spoonful.
Ingredients
For the curry
To serve
Method
15 mins prep30 mins cook45 mins total
Cut the potatoes into 1.5–2cm cubes, slice the onion and pepper, and drain any thoroughly defrosted prawns. Start cooking the jasmine rice according to its packet instructions.
Heat the oil in a deep frying pan over medium heat. Soften the onion for 3–4 minutes, then stir in the curry paste for 1–2 minutes. Add a splash of coconut milk if it catches.
Pour in the coconut milk and 150ml water and stir until the paste is dispersed. Bring to a gentle simmer.
Add the potatoes and simmer uncovered for 12–15 minutes, stirring occasionally. Add a splash of water if the sauce becomes too thick.
Stir in the red pepper and cook for another 4–5 minutes, checking that the potatoes are tender before continuing.
Add the raw prawns and simmer for 3–5 minutes until pink and opaque throughout. Avoid boiling hard or cooking them longer than necessary.
Stir in the fish sauce, a teaspoon of sugar and the juice of half the lime. Taste and adjust the sweetness, saltiness and acidity.
Spoon over the cooked rice and add optional coriander. Serve the remaining lime in wedges.
Notes
Choose Thai yellow curry paste and check its heat level and allergens before cooking.
Use small, evenly cut waxy potatoes so they soften without breaking up.
If using cooked prawns instead of raw, add them only at the end and heat thoroughly without prolonged simmering.
About this recipe
Thai yellow curry paste flavours this coconut curry with prawns, waxy potatoes and red pepper. Simmer the potato cubes in the sauce first, allowing them to soften before adding the prawns near the end. Full-fat coconut milk gives the curry body, while fish sauce, sugar and lime balance its richness.
Check the curry paste for heat and allergens before cooking, and cut the potatoes evenly so they finish at the same time. Keep the simmer gentle after adding the prawns and stop cooking once they are pink and opaque throughout. Taste the sauce before adding more fish sauce or sugar, as pastes vary. Serve with jasmine rice, lime wedges and optional coriander.
