This is by no means a traditional curry in its method. The protein only comes back into the sauce towards the end, allowing it to stay tender while still absorbing flavour.

We also lean on a good-quality curry paste, a pantry staple we fully believe can be store-bought, not made. Find one you love, and make it your best friend.

COOKING SMARTER NOT HARDER

A well-made curry paste is concentrated flavour. By frying it off with onion at the start, you unlock its full depth, intensifying the spices and creating a strong foundation for the dish.

Coconut milk softens and rounds out the heat, while stock adds body and balance. Searing the chicken and prawns beforehand builds flavour through caramelisation, ensuring they don’t just cook in the sauce, but contribute to it.

Finishing the seafood gently in the sauce keeps everything tender and prevents overcooking.

INGREDIENTS

(Serves 3–4)

  • 4 Boneless, skinless chicken thighs

  • 250g Prawn meat

  • Whole prawns (shell-on, for serving)

  • ½ white onion, finely sliced

  • 50g red curry paste

  • 200ml coconut milk

  • 100ml chicken stock

  • Salt and freshly cracked black pepper

  • Juice of ½ lemon

METHOD

  • Start by seasoning the prawns and chicken thighs with salt and pepper.

  • In a hot pan, sear the shell-on prawns until just cooked and lightly coloured. Remove and set aside.

  • In the same pan, sear the chicken thighs until golden brown on the outside. Remove and set aside, then slice.

  • Lightly cook the prawn meat and set aside as well.

  • In the same pan, add the sliced onion and cook until softened.

  • Add the curry paste and fry for a few minutes, allowing it to deepen in colour and release its aroma. This step is key.

  • Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer and cook for about 15 minutes, allowing the flavours to come together.

  • Add the sliced chicken and prawn meat back into the sauce and simmer gently for 2–5 minutes, just until heated through and cooked.

  • Finish with a squeeze of lemon juice to balance.

  • Serve with the shell-on prawns placed on top.

AT THE TABLE

Serve warm, ideally with rice or something to soak up the sauce.

The curry is rich but balanced, creamy from the coconut milk, lifted with citrus, and layered with spice.

The prawns on top add that final touch, making it feel just a little more special.

Love,

V