Thai Red Curry with Prawns | Jamie Oliver

This beautifully fragrant and colourful recipe is super quick and tasty. Kaffir lime leaves and lemongrass is blitzed with garlic, ginger and roasted peppers for a smoky/sweet curry paste. Toss in the prawns and sugar snap peas and add coconut milk for extra creaminess. Serve with fluffy rice for a satisfying and deliciously moreish meal.

This recipe is from Jamie’s 30 Minute Meals TV series first aired on Channel 4 in 2010. Read the full recipe on page 132 of Jamie’s 30 Minute Meals book.

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Today’s video I show how you can make this scrumptious Basa Fillet Curry. Great for those on a healthy diet or is a vegetarian or pescatarian.

Here are the ingredients you need:
1/4 cup of water
1 tsp of tomato paste
1 small tomato (diced)
1/2 tsp salt
1 tsp plain chili powder
1 cup of parsley (washed and de-stemmed)
450g of Basa fish fillets (cut into pieces)
1/2 a lemon
1 1/2 tsp of oil
1/2 tsp of turmeric powder
1 cup of chopped onion
1 large clove of garlic (crushed)
1/2 tsp of mustard seeds
Video Rating: / 5


  1. Please don't label something as "Thai" just because there is lemongrass in it. I'm sure I don't need to explain how the green and red curries are made. Google is your friend. Honestly, other than your Food Revolution movement, which I truly respect you for, it has become impossible to appreciate you as a cook or a chef. The flavors you're bringing out in this dish is SO far from what a Thai red curry is supposed to taste of. SO far. And that's a real shame.

  2. Made this today. Very easy and tasted amazing. Had two friends from Thailand try it out and they were very pleased with the authenticity. I ended up having to add more salt as I tasted the saltiness of the sauce. On top of the shrimp, the sugar snap peas and coconut milk will dilute the flavor a bit so I think you will have to adjust for seasoning. As for the overall flavor, it wasn't there yet until I added the squeeze of lime juice at the end. I was shocked at how drastic the flavor had changed with just a bit of acidity

  3. I'm sure it tasted grand because of the individual components however it's so far off the mark its not even funny, soaked pepper I would assume to bring colour to the dish but this would never be used in Thailand in even the crappiest of places and what's the point of using 1 chilli?????? Don't waste your time with this garbage if u want to cook a Thai curry

  4. you use again the ginger in stead of galangal as it is far right taste of paste. how can you name it thai red curry. it is non sense as your curry paste it not red at all.
    sorry.. I must correct it as i will not allow any one ruin my Thai recipe;
    – no tomatoes
    – use roots of coriander not leaves
    – use galangal not ginger ( again all our paste curry use galangal not ginger)
    – for red you really miss the main of recipe.. it is red chilli. i think you can use paprika in stead. but we use long fed pepper without seeds.(sale in asian shop can be from Vietnam or Thai)
    -this time you put paste first was right but please consider to cook paste in coconut cream with low heat till you smell the paste..that is so important tip of the recipe.

  5. Dear Jamie
    I ve been watching you video for long time from your channel to know how to cook the "real western food" like pasta, pizza

    because I want to cook in the real way, feel the real taste, and then I ll adapt the receipt to suit me myself

    but when I saw Thai receipts in this channel cooked by you. The taste of your cooking is not even closed to the origin. Really not.

  6. I love coriander but in Thailand we use coriander in a clear soup but for curry we normally put basil, it goes well with curry 🙂 ( Red Curry or Green Curry) give it a try and let me know 🙂 oh and one more little tip put 1/2 teaspoon shrimp paste in curry paste it will make a difference

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