Thai Red Curry Marinade for Prawns

    1 hour 11 minutes

    Despite the cliches there's nothing as good as prawns on the barbie! This is a quick and easy marinade using Thai red curry paste and Dijon mustard.

    271 people made this

    Serves: 8 

    • 3 tablespoons fresh lemon juice
    • 1 tablespoon soy sauce
    • 1 tablespoon Dijon mustard
    • 2 cloves garlic, finely chopped
    • 1 tablespoon dark brown sugar
    • 2 teaspoons Thai red curry paste
    • 550g medium raw prawns, peeled and deveined

    Preparation:1hour5min  ›  Cook:6min  ›  Ready in:1hour11min 

    1. In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, sugar and curry paste. Add prawns, stir to coat and seal or cover. Marinate in the refrigerator for 1 hour.
    2. Preheat barbecue for high heat. Lightly oil the cooking grate. Thread the prawns on to skewers. Transfer the marinade to a saucepan, and boil for a few minutes.
    3. Barbecue prawns for 3 minutes each side, or until opaque, basting occasionally with the marinade.

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    Reviews in English (201)


    A very easy recipe with a yummy sauce. The flavour of the sauce is unusual; the tang of the lemon works well with the salty soy sauce and sweet brown sugar. The dijon mustard is balanced by the garlic. When I have made this I don't bother putting it on skewers, I just plop the prawns and sauce into a fairly hot frying pan and cook the prawns for a minute or two on each side. It's easy to over cook a prawn, and doing so results in tough and dry flesh. Definitely a new favourite of mine--left overs have been used in rice paper rolls and taste lovely.  -  15 Mar 2016


    I have cooked this loads of times. I cook it in a frypan and find it turns out best if the frypan is as hot as you can get it without it catching fire. I love the flavour so thanks for posting.  -  29 May 2011


    This was very tasty. I like spicy so much, the second time I made it I didn't put the prawns on the skewers, I cooked them in a tin foil "boat". Was way to spicy, I'll stick to the original.  -  29 Sep 2008