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Thai Prawn-Style Curry

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

There’s nothing quite like a mouth-watering and naturally cholesterol-free seafood-style curry to warm up chilly autumn nights.


 30 ml oil
 70 g red onion, sliced
 1 red pepper, sliced in strips
 1 tin coconut milk
 1 packet Robertsons Thai Red Curry Cook-In-Sauce
 200 g zucchini, sliced at an angle
 100 g baby corn, sliced
 1 box Fry’s Tempura Battered Prawn-Style Pieces, flash-fried
 100 g sugar snap peas, sliced
 4 tsp spring onions, chopped, to serve
 4 cups cooked rice, to serve

Heat the oil in a large frying pan and fry the onion and red pepper until soft.


Add the coconut milk and cook-in sauce to the pan and mix well.


Add the zucchini and baby corn and simmer for 5–7 minutes.


Stir in flash-fried Prawn-Style Pieces and sugar snap peas. Garnish with chopped spring onions and serve with rice.

Nutrition Facts

Servings 4