Kinghat Thai Red Prawns Curry 

Prep time 10 mins

Cook time 30 mins

Serves 4



Thai red curry is so easy to make, even tastes better and richer when cooked at home. It is versatile and you can add any vegetable to lift it up. It could be made with sea food or chicken to your desire. This recipe is yield 4 service. I cooked mine double.




1 Large onion chopped

2 fresh chillies chopped

2 tablespoon vegetable oil

400 g raw, peeled king prawns boiled

3 cloves of garlic minced

1 tablespoon minced fresh ginger

½ yellow, ½ red and ½ orange bell pepper sliced

2 carrots, sliced diagonal

2 tablespoon of Massaman curry paste

1 can coconut milk

½ cup of water

1 cups packed thinly sliced kale

1 tablespoon of brown sugar

1 tablespoon of soy sauce

200 g mangetout

200 g baby corn

Salt to taste

Red pepper flakes to garnish (optional)


You can add, give and table on the vegetable to your liking.




Worm a large skillet or wok over medium heat. Once it’s hot add the vegetable oil. Add the onions, sprinkle with salt and cook, stirring often for 5 min or until the onion has softened.

Add the ginger and garlic and cook until fragrant about 30 seconds while stirring continuously.


Add the bell peppers and carrots. Cook for 3 minutes, stirring occasionally.


Then add the mangetout and baby corn. Cook together for another 3 minutes


Add the curry paste and cook, stirring often for 2 minutes.

Add the coconut mill, water, soy sauce and combine well



Then add the kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat.


Add the chillies and cooked prawns combine together into the mixture.



Reduce heat as necessary to maintain a gentle simmer, until the vegetable have soften to your liking about 10 min, stirring occasionally.

Remove the pot from the heat and serve with sticky rice.

How to make sticky rice step by step could be found on my website




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