Ingredients
Scale
- 500g chicken thighs, chopped
- 300g raw prawns, peeled and deveined
- 400ml coconut milk (full fat)
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 bunch fresh cilantro, chopped
- 2 tbsp vegetable oil
- Lime wedges for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and sear until golden brown on all sides.
- Stir in the red curry paste and cook for 1-2 minutes until highly fragrant.
- Pour in the coconut milk and fish sauce, stirring to combine and scraping the bottom of the pan.
- Add the brown sugar and simmer gently for 5-7 minutes until the sauce begins to thicken.
- Add the prawns and cook for 3-4 minutes until they are pink and opaque.
- Stir in half of the fresh cilantro and remove from heat.
- Serve hot over rice garnished with remaining cilantro and lime wedges.
Notes
- Do not overcook the prawns to maintain their juicy texture.
- Full-fat coconut milk provides the best creamy consistency.
- Adjust heat by varying the amount of red curry paste used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
Keywords: coconut chicken and prawn curry, seafood curry, easy weeknight dinner, thai inspired curry