How to make Thai Red Curry -

Say Thai food and what comes to mind first is Thai red curry which you can make with prawns or chicken or vegetables.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Thai red curry paste (थाई रेड करी पेस्ट)

Cuisine : Thai

Course : Main Course Seafood

For more recipes related to Thai Red Curry checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Fish Veronique Fish Moilee Saas Ni Machhi Squid Masala

Thai Red Curry

Thai Red Curry Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Red Curry Recipe

  • Prawns (medium) cleaned and deveined 300 grams

  • Thai red curry paste 2 tablespoons

  • Button mushrooms 5-6

  • Babycorns 4-5

  • Oil 2 tablespoons

  • Spring onions finely chopped 2-3 stalk

  • Ginger-garlic paste 1/2 tablespoon

  • Baby aubergines 1/2 cup

  • Red capsicum chopped 1 medium

  • Bird’s eye chillies chopped 2-3

  • Lemon juice 2 teaspoons

  • Fish sauce 2 teaspoons

  • Vegetable stock 1/2 cup

  • Coconut milk 1 1/2 cups

  • Sugar 1 teaspoon

  • Salt to taste

  • Basil leaves 4-5 fresh + a sprig for garnish

  • Fresh coriander leaves chopped 2 tablespoon


Step 1

Slice mushroom lengthwise, slice baby corn diagonally.

Step 2

Heat oil in a non-stick pan, add spring onion bulbs and ginger-garlic paste and sauté for a minute.

Step 3

Add prawns and sauté well. Add baby corns and mushrooms and mix well.

Step 4

Add Thai red curry paste and sauté well. Pluck baby aubergines and add to the pan.

Step 5

Add red capsicum, bird’s eye chillies, half the lemon juice and fish sauce and mix well.

Step 6

Add vegetable stock and coconut milk and mix well. Simmer on low heat for five to six minutes.

Step 7

Add sugar, salt, remaining lemon juiceand basil leaves and mix well.

Step 8

Transfer into a serving bowl and serve hot, garnished with coriander leaves, spring onion greens and basil sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.