Spicy Red Prawn Curry


Delight in the intense flavours of our Spicy Red Prawn Curry. This dish features succulent, wild-caught Australian endeavour prawns simmered in a rich and fiery red curry sauce made with authentic spices, coconut milk, and fresh herbs. Served with aromatic steamed rice, this curry offers a perfect blend of heat and creaminess, creating a deeply satisfying meal for those who appreciate a good kick of spice.

  • 24 large raw wild Australian Prawns
  • ¼ cup peanut oil
  • ½ cup mild Thai red curry paste
  • 2 tablespoons fish sauce
  • 1 x 400ml can coconut cream
  • 1 cup fish stock
  • 200g sugar snap peas, trimmed
  • Juice of 2 limes, plus extra lime to serve
  • Serve with steamed jasmine rice, store bought roti bread & fresh coriander
  1. Heat oil in a large deep sided frying pan over a high heat. Add the curry paste & cook stirring for 1 minute or until fragrant.
  2. Add the fish sauce & stir for another minute.
  3. Add coconut cream & stock, cook for 4-5 minutes or until thickened.
  4. Peel & devein the prawns, leaving the tails intact.
  5. Add the prawns & stir for 3-4 minutes or until prawns are cooked through.
  6. Add sugar snap peas & stir through the lime juice.
  7. Serve with extra lime, steamed rice, roti & coriander.


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