Thai red curry with prawns is one of those dinners that looks and tastes far harder than it is. Sweet, juicy prawns simmered in a rich coconut curry sauce, fragrant with kaffir lime and finished with Thai basil — it's takeaway-night territory, from your own stove.
The trick that lifts it above average is frying the curry paste in thick coconut cream until the oil splits out. That one step blooms all the aromatics in the paste and gives the curry a proper restaurant sheen.
Because prawns cook in minutes, this is a legitimately fast weeknight curry — about 20 minutes from wok to table with a pot of jasmine rice going alongside.
