Speedy Thai Red King Prawn Curry With Baby Corn.

A curry in less than twenty minutes should feel impossible, yet here it is, creamy coconut, fiery chilli paste, tender prawns, and vegetables still singing with colour.

Some meals taste far bigger than the time they take. This Thai Red King Prawn curry is one of them. In under twenty minutes, a few sharp moves transform simple ingredients into a fragrant bowl that feels restaurant-ready. Coconut milk gives it silk, curry paste brings the heat, and the prawns finish it with a touch of luxury. Quick doesn’t need to mean plain. This dish proves it.

Why this Thai Red King Prawn curry works

Every good curry begins with building blocks. First come the aromatics, onion, garlic, ginger. They soften in the pan, releasing a warmth that fills the kitchen. Next, the curry paste. It needs that brief moment against the heat to unlock its flavour. Only then do you add coconut milk and the seasonings that balance it all.

Thai food dances on four legs: salty, sweet, sour, and heat. Fish sauce adds savoury depth, brown sugar softens the edges, lime lifts everything, and the curry paste pulls it together. When you taste and adjust, you learn instinct. More lime if you want sharper notes, another dash of fish sauce if you prefer a deeper kick. This isn’t just following steps. It’s learning when food feels right.

Vegetables that matter

Vegetables in this Thai Red King Prawn curry aren’t decoration. Baby corn brings crunch, red peppers add both colour and bite, and courgettes soften into the sauce just enough to catch the curry’s flavour. Together, they give the dish texture, balance, and brightness.

Then there are the prawns. They go in last, needing only minutes. Watch carefully. As soon as they curl and blush pink, they’re done. Any longer and they turn rubbery, so take the pan off the heat. That little moment of restraint keeps them tender.

Cooking intuition in action

Cooking this curry isn’t about memorising numbers. It’s about knowing the signs. Onions should soften without browning. Curry paste should sizzle and release its oils. Vegetables should turn tender but stay bright. Prawns should just turn opaque.

Each step teaches awareness. With practice, you’ll move by eye and taste, not just timers. This is how you grow confidence in the kitchen – not from complexity, but from noticing details. That confidence carries into whatever you cook next.

That’s the point of the Hey Lolly kitchen: everyday ingredients, lifted by sharp technique, made to feel exciting. This Thai Red King Prawn Curry is not just a meal for tonight, it’s practice for the confidence you’ll carry into tomorrow’s cooking.

If you enjoyed this, you might also like my King Prawn Tomato Risotto – another fast but indulgent dinner. And don’t forget to check out my TikTok channel for more ideas you can cook in real time.