| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 15g | 25g |
| sugars | fibre | protein | salt |
| 12g | 3g | 20g | 1.5g |
Imagine a dish that marries the fresh, vibrant ingredients of tropical fruit with the depth and warmth of Thai cuisine—that’s exactly what you get with Thai Basil Prawn Curry. This recipe is a personal favorite because it brings together a medley of bright, summery flavors that are both surprising and satisfying. The prawns add a succulent, meaty bite, while the sweet pineapple and mango provide a delightful contrast to the spice of the red curry paste and the aromatic qualities of Thai basil and cilantro.
Balancing Health and Indulgence
As someone who is constantly balancing the need for wholesome, nutritious meals with the joy of indulgent comfort foods, I find this Thai Basil Prawn Curry to hit the sweet spot perfectly. The coconut milk provides a creamy, luxurious base rich in medium-chain triglycerides (MCTs), which are known to be good for quick energy. The array of vegetables and fruits in this dish contribute vitamins, minerals, and antioxidants. For instance, bell peppers are a fantastic source of vitamin C, while pineapple contains bromelain, an enzyme known to support digestion and reduce inflammation.
A Family Favorite
One of the reasons I keep coming back to this recipe is its versatility and family-friendly appeal. My three adopted children have varied tastes, yet they all revel in the harmony of sweet and savory in this dish. The cherry tomatoes burst with flavor, adding a juicy pop that even the pickiest eater can’t resist, while the lime juice brings a tangy brightness that lifts the whole meal.
Complimentary Dishes
This dish pairs wonderfully with a simple side of jasmine rice—a comforting base that soaks up all the incredible flavors of the curry. For a complete meal, consider adding a fresh, crisp side salad, perhaps something like a
Green Papaya Salad. If you enjoy this, you might also want to try other seafood curries, such as a traditional Seafood Coconut Curry or a Mango Shrimp Curry.
All in all, this recipe is a celebration of diverse flavors and health benefits, and I hope it brings as much joy to your table as it does to mine.
What You’ll Need
- 2 tbsp vegetable oil
- 1 lb large prawns, peeled and deveined
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup pineapple chunks
- 1 cup mango chunks
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh Thai basil leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 cups jasmine rice, cooked
- Salt and pepper to taste
Method
Step One
Heat the vegetable oil in a large pan over medium-high heat. Add the prawns and cook until they turn pink, about 2-3 minutes per side. Remove the prawns from the pan and set them aside.
Step Two
In the same pan, add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Step Three
Add the sliced red and yellow bell peppers to the pan and cook until they begin to soften, about 4-5 minutes.
Step Four
Pour in the coconut milk and stir in the red curry paste, fish sauce, and brown sugar. Allow the mixture to simmer for 5 minutes.
Step Five
Add the pineapple chunks, mango chunks, and cherry tomatoes to the pan. Continue to simmer for another 5 minutes, allowing the flavors to meld together.
Step Six
Return the prawns to the pan and stir in the chopped Thai basil leaves, cilantro, and lime juice. Cook for an additional 2-3 minutes until everything is heated through.
Step Seven
Season the curry with salt and pepper to taste. Serve the Thai Basil Prawn Curry over cooked jasmine rice. Enjoy your meal!
