RED CURRY PRAWNS
Steps:
- Wash and devein prawns or shrimp.
- Pat dry and transfer to a bowl.
- Season prawns with sea salt and black ground pepper.
- Add minced garlic, grated ginger, cayenne pepper, soju and mountain dew or sprite and parsley flakes or malunggay (moringa) flakes.
- Toss gently to mix.
- Make sure that prawns are evenly coated with marinade, let sit for 10-20 minutes.
- While prawns are marinating.
- Prepare ingredients for curry sauce.
- Heat saute pan on high heat.
- Add coconut oil.
- Add prawns to the pan, reserve the liquid or juices for later.
- Saute for a few seconds.
- Add red curry paste and coconut milk.
- Stir and mash the paste until it is evenly mixed and lump-free.
- Add green chilies and red chili pepper flakes, if using.
- Bring mixture to a boil then lower heat to simmer for about 1-2 minutes.
- Check seasoning and adjust to your liking.
- Add more coconut milk if it's salty.
- Serve with steamed rice. Enjoy!
THAI COCONUT RED CURRY WITH PRAWNS
Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner in just 15 minutes!
Provided by Sam | aheadofthyme.com
Categories Curry
Time 25m
Number Of Ingredients 13
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.
RED CURRY MARINATED SHRIMP
Steps:
- Heat grill to high. Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
- Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
THAI RED CURRY SHRIMP WITH JASMINE RICE AND SNOW PEAS
This easy peasy dish is made with sesame oil-seared shrimp, snow peas, and red bell pepper strips in a simple coconut milk-infused red curry. It's all served over a heaping mound of jasmine rice, with a splash of lime, and a touch of cilantro for authentic Thai comfort food. For real though: easy peasy.
Provided by Chef David Padilla
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook the Rice Bring a small pot with 1 1/2 cups water and jasmine rice to a boil. Reduce heat to low, cover, and cook 20 minutes, or until tender. Set aside and keep warm. While rice is cooking, start preparing ingredients. 2 Prepare the Ingredients Quarter lime. Stem, seed, and thinly slice red bell pepper into thin strips. Mince garlic. Stem and coarsely chop cilantro (reserve a few leaves for garnish). Pull any strings from snow peas. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper. 3 Sear the Shrimp Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil (reserve remaining for curry). Add shrimp to hot pan and cook 2 minutes, or until browned. Transfer shrimp to a plate. (Shrimp will finish cooking in a later step.) Wipe pan clean and reserve. 4 Start the Curry Return pan used to sear shrimp to medium-high heat. Add remaining sesame oil, garlic, snow peas, and red bell pepper and cook 2 minutes. Add coconut milk, half the red curry paste, and fish sauce (to taste). Taste, and add more red curry paste if desired. Stir thoroughly, ensuring curry paste is fully incorporated. Bring to a boil. 5 Finish the Curry Once boiling, return shrimp to pan along with chopped cilantro and a pinch of salt and pepper. Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened and shrimp reaches a minimum internal temperature of 145 degrees. 6 Plate the Dish Place rice in a shallow dish or bowl and ladle curry around rice. Garnish with a squeeze of fresh lime juice, lime quarters, and reserved whole cilantro leaves.
Nutrition Facts :
THAI RED PRAWN CURRY
Easy, tasty thai red curry
Provided by goosepa
Time 40m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Fry the onion, ginger, chillies until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
- Grind the spices in a pestle & mortar and add to the pan. Cook for a minute or so, stirring all the time to temper the spices.
- Add the tomatoes and the sugar. Cook for 5 minutes.
- Open the tin of coconut milk. If it has split into thin mlik and coconut cream, pour off the thin milk and add the thick coconut cream to the pan. If your milk is well mixed then add half the tin to the pan. It will still be very good but I prefer to add the thick coconut cream over the thinner milk.
- Bring to the boil and cook for 5 minutes.
- Add the prawns and cook until pink. It will only take a few minutes. Take care not to over cook them.
- Add the coriander and 1tbsp fresh lemon juice to lift the flavour. Season. Serve immediately.
THAI-INSPIRED RED CURRY SHRIMP
Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!
Provided by babyluv26
Categories Main Dish Recipes Curries Seafood
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
- Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g
RED CURRY SHRIMP
Make and share this Red Curry Shrimp recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring coconut mill to simmer in large skillet over medium heat.
- Stir in curry paste and sugar until disolved, bring to boil.
- Reduce to low heat, simmer 5 minutes.
- Add shripm and veggies, cook 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.
- Stir in basil (optional) and fish sauce.
- Serve with Jasmine rice.
RED COCONUT CURRY WITH SHRIMP
Easy to make red coconut curry. Serve with jasmine rice or basmati rice.
Provided by Lt470
Categories Main Dish Recipes Curries Coconut
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
- Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
- Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
- Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 20.2 g, Cholesterol 172.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 21.5 g, SaturatedFat 19.4 g, Sodium 842.4 mg, Sugar 10.3 g
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4.4/5 (7)Category AuthenticCuisine ThaiTotal Time 1 min
- To Prep Clean and shell all of the prawns; ensuring that the prawn heads are not thrown away. Prepare the noodles as per the packet instructions and set aside.
- To Cook In a large pot, add in 2 cups of water and bring to a boil. Add in the prawn heads and reduce to a simmer. Cook for approximately 10 mins before straining out the prawn heads and reserving the seafood stock. In a frying pan, add in the curry paste and cook until the oil begins to separate from it. Add in the cream and continue to cook until the mixture begins to simmer. Slowly add in the coconut milk and mix well to avoid clumps from forming in the curry. Add in the seafood stock and mix well. Bring to mixture back up to a boil and then add in the prawns and once again reduce to a simmer. Finish by adding in the fish sauce, sugar and squeezing the juice of 2 halves of the limes. Remove the pan from the heat and begin to plate.
- To Serve Plate noodles in to your serving dish and ladle over the curry. Arrange the prawns for a neater look and garnish with sliced chilli and coriander. Serve with wedges of the remaining lime!
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