Checkers Recipe: Thai Red Curry with Prawns


Drop the takeout menu and have a home-made Thai seafood curry on the table in 20 minutes! This mouth-watering, aromatic seafood curry is the packed with flavour.

Ingredients for the Thai red curry:

  • Vegetable oil; for frying
  • 1 onion; peeled & thinly sliced
  • 2 garlic cloves; peeled & crushed
  • 1 piece of ginger; peeled & grated
  • 2 tbsp. desiccated coconut
  • 1 tbsp. Thai red curry paste
  • Juice of 1 lime
  • ¾ cup chicken stock
  • 1 cup coconut milk
  • 1 tsp. fish sauce
  • 1 tsp. brown sugar
  • 16 prawns; cleaned & deveined (heads left on)
  • Jasmine rice; steamed, to serve

Ingredients for the pineapple salsa:

  • 1 pineapple; peeled & chopped
  • 1 red chilli; finely sliced
  • Zest of 1 lime
  • Handful of fresh coriander; chopped
  • Handful of fresh coconut shavings
  • Black pepper


  1. Heat a little oil in a heavy-based pot and gently fry onions, garlic, ginger and    desiccated coconut until golden brown and aromatic.
  2. Add the curry paste and fry for a further 30 seconds to release all its flavours.
  3. Pour in the chicken stock and coconut milk and bring to a simmer.
  4. Add the fish sauce, lime juice and sugar and taste the sauce. You may choose to add a little more fish sauce or sugar, depending on if you prefer your curry saltier or sweeter.
  5. Bring to a simmer, add the prawns, cover with a lid and simmer for a few minutes, or until the prawns have turned pink and are cooked through.
  6. To make the salsa, combine all the ingredients in a small bowl and season with black pepper.
  7. Serve the curry with steamed jasmine rice and pineapple salsa.