Thai Red Curry Prawns (with Optional Tofu)

Thai Red Curry Prawns (with Optional Tofu) is a vibrant, aromatic dish that brings together succulent prawns, golden tofu cubes, and crisp vegetables in a creamy, spicy coconut curry sauce. This recipe is perfect for seafood lovers and vegetarians alike—just add tofu for a delicious plant-based option! Serve it over jasmine rice and garnish with fresh herbs and lime for a truly satisfying meal.

Ingredients

• 1 1/2 lbs large prawns, peeled and deveined (tails on or off as preferred)
• 14 oz (1 block) firm tofu, drained, pressed, and cut into 1-inch cubes (optional)
• 2 tbsp vegetable oil (plus 1 tbsp more if pan-frying tofu)
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2–3 tbsp Thai red curry paste (adjust to taste)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 (14 oz) can coconut milk (full fat preferred)
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tsp brown sugar
• 1/2 cup snap peas or green beans, trimmed
• 1/4 cup fresh basil leaves (Thai basil if available)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Cooked jasmine rice, for serving
• Lime wedges, for serving

Instructions

1. Prepare the Prawns and Tofu: Pat the prawns dry with paper towels and set aside. If using tofu, drain, press, and cut it into 1-inch cubes. For best texture, pan-fry tofu cubes in 1 tbsp oil over medium-high heat until golden on all sides, then set aside.
2. Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the garlic and ginger, sauté for 1 minute until fragrant.
3. Cook the Curry Paste: Add the Thai red curry paste to the pan and cook, stirring, for 1-2 minutes until the paste darkens slightly and becomes aromatic.
4. Add Vegetables: Stir in the bell peppers and cook for 2 minutes. Pour in the coconut milk, fish sauce (or soy sauce), and brown sugar. Stir to combine and bring to a gentle simmer.
5. Simmer and Add Prawns and Tofu: Add the snap peas (or green beans) and simmer for 2-3 minutes. Add the prawns and cook for 3-4 minutes, or until they turn pink and are just cooked through. If using tofu, gently stir it in at this stage to warm through.
6. Finish the Curry: Remove from heat. Stir in the basil, cilantro, and lime juice. Taste and adjust seasoning with more fish sauce, lime, or sugar as desired.
7. Serve: Serve the Thai Red Curry Prawns (and tofu) over jasmine rice, garnished with extra basil, cilantro, and lime wedges.

Enjoy your aromatic and spicy Thai Red Curry Prawns—with or without tofu!