Thai prawn red curry

  • Preparation: 15’
  • Cooking: 33’
  • Total time: 48’


  • 400g can coconut cream, chilled
  • 1/3 cup red curry paste
  • 125ml (1/2 cup) chicken stock or water
  • 1 red capsicum, seeds removed and cut into strips
  • 225g canned sliced bamboo shoots, drained
  • 2 tablespoons fish sauce
  • 1 lime lime juice
  • 2 teaspoons sugar
  • 1/2 cup thai basil leaves
  • to serve cooked jasmine rice
  • to serve fresh coriander
  • 600g peeled medium green prawns


Insert “StirAssist” into the bowl and add the hardened portion of the coconut cream, reserving the remaining milk for later.


Select 140C, 6 minutes and STIR SPEED 1. Press START. Coconut cream will heat up and separate and the mixture will look oily and create a lacy texture.


Once cooking time has ended, open lid and spoon in prepared curry paste. Close lid, select 140C, 2 minutes and STIR SPEED 1. Press START.


Open lid and remove measuring cup. Add stock, capsicum and bamboo shoots.


Select STEW P11 and press START twice to begin cooking.


At the end of STEP 1, open lid and add remaining ingredients and remaining coconut cream. Press START to begin STEP 2.


To serve, taste and adjust seasoning by adding either more fish sauce, lime juice or sugar. Serve hot with steamed jasmine rice and topped with fresh coriander.


Substitute prawns with chicken, fish or roasted Chinese duck.