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Prawn Thai Red Curry with Creamed Coconut


Preparation Time
5 minutes plus time to make the paste

Cooking Time
15 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 shallot or onion, finely sliced
  • 2 inches fresh ginger, finely sliced into matchsticks
  • 1 garlic clove, crushed
  • 4 tbsp. Thai Red Curry Paste - recipe here
  • 180g raw king prawns
  • 100g green beans, halved
  • 200ml water
  • 1 tbsp. coriander leaves, chopped + extra to serve
  • 2 tbsp. Lucy Bee Creamed Coconut, melted
  • A pinch of Lucy Bee Whole Black Peppercorns, ground
  • 150g brown rice, cooked, to serve
  • Lime wedges, to serve
  • Sliced red chilli, to serve


  1. On a low heat, melt Lucy Bee Coconut Oil in a pan before adding the shallot or onion and ginger. Cook to soften and infuse.
  2. Add the garlic and fry for 3 minutes before stirring the Thai red curry paste in, to fully combine.
  3. Add the prawns and mix well into the sauces for the flavours to be absorbed. Cook for 2 minutes before adding the green beans and cook for a further 2 minutes.
  4. Pour the water into the pan and bring to a gentle boil, then reduce the heat and stir the coriander and Lucy Bee Creamed Coconut in. Season to taste.
  5. Gently simmer to cook the prawns through (around 5 minutes).
  6. Serve with rice and sprinkle some chilli and coriander over, along with a wedge of lime.
  7. NOTE: this recipe works well with tofu, extra vegetables, salmon or chicken. Simply adjust the cooking time accordingly.

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