Thai Red Prawn Curry Recipes

THAI RED PRAWN CURRY

Steps:

• In a large pan or skillet, heat oil on medium heat.
• Add spring onions, ginger and garlic and cook for 1 - 2 minutes, stirring frequently to ensure they do not burn.
• Add carrot and bell pepper and continue to cook for 3 - 4 minutes until tender but not soft.
• Add curry paste, stir to coat the vegetables, and heat for about 30 seconds until fragrant. Then add a small tablespoon of broth to the pan to remove any tasty bits from the bottom of the pan.
• Add remaining broth and coconut milk, stirring to combine with the vegetable mixture.
• Add snap peas, bean sprouts and raw prawn, stir to combine in the vegetable and coconut milk mixture, reduce heat to a simmer and cook for 5-6 minutes until prawns are cooked through and no longer pink.
• As the mixture cooks, monitor the consistency and add as much broth as needed. If you prefer a thinner broth add a little more.
• Season with a pinch of sea salt (or 1 teaspoon of fish sauce) to taste. At the last minute, stir in the coriander.
• Once cooked, the prawn curry can be served immediately on its own or with a side of rice.
• The curry can also be stored in the fridge for up to 5 days or in the freezer for 3 months.

THAI COCONUT RED CURRY WITH PRAWNS

Steps:

• Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.
• Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.
• Add the prawns, snap peas (or green beans), and bell peppers. Cook uncovered for 4-5 minutes until prawns are cooked.
• Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles, and lime wedges on the side.

EASY THAI PRAWN CURRY

Steps:

• Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
• Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.