Easy Red Thai Prawn Curry

I was sent this lovely gift basket from the people at Blue Dragon.   It was full of wonderful things; apron, pen, chopsticks, Coconut Milk, Red Thai Curry Paste and a few recipe cards.  Unfortunately, and this isn’t a complaint, but the ingredients didn’t match the recipe cards, so I had to ad-lib a bit and create my version of Red Thai Prawn Curry – Gaeng Phed Goong.  I’m not confident in the kitchen but the result was amazing and it only took about 20 minutes.   If I can do it anyone can.

Serves 3-4


  • 2 TBSP of oil
  • 1 yellow pepper, sliced into chunks
  • 1 red pepper, sliced into chunks
  • 2 TBSP of Blue Dragon Red Curry Paste
  • 400 ml of Blue Dragon Coconut Milk
  • 240g of King Prawns
  • ½ a lime
  • Coriander to garnish
  • Blue Dragon Coconut Cream


Heat the oil in a frying pan.  Add the peppers and sauté 3-5 minutes until soft.  Add the curry paste to the pan, mix and heat for about a minute and then add the coconut milk and bring to a low boil and simmer for 5 minutes stirring occasionally.

Then add the King Prawns and cook for another 5 minutes until pink and cooked through.

Finish by adding the lime juice and garnish with coriander and a swirl of Blue Dragon Coconut cream if you have any.  As you can see by the photos I didn’t.

We served it with basmati rice and naans.  Enjoy!











Author: mediocremum

A slightly older mum of one, who drinks far too much red wine and has an unhealthy obsession with her slow cooker. During the day she's an ICT Trainer, Social Media/Online Marketing consultant and does a bit of public speaking. Full Profile on Google+

3 thoughts on “Easy Red Thai Prawn Curry”

  1. We love Thai food! Generally easy to cook. Yes still the easiest & most authentic I’ve found so far- pick up phone, dial Thai Orchid, wait for delivery & pay. ;o) …. have to give your method a try.

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