Thai Red Prawn Curry Recipes

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.

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 RED PRAWN CURRY

Steps:

• Shell and devein prawns but preserve heads wash prawn heads well discarding only the hard top shell.
• Put the coconut milk into a pan with the curry paste fish sauce and the fresh chilli bringing slowly to a simmering point whilst stirring.
• Add prawns and prawn heads and cook uncovered stirring frequently on a low heat until prawns are cooked and flavours mellow this will be approximately 15 minutes.
• The curry is even better prepared ahead and reheated when required.
• Serve hot with rice and other compliments.
• The prawn heads have a wonderful flavour and maybe served as part of the curry.

THAI-INSPIRED RED CURRY SHRIMP

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.

THAI PRAWN CURRY

Steps:

• Boil water in a saucepan and cook enough rice for 2 people.
• Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
• Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
• Cook until the beans are tender.
• Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
• Serve over basmati rice, preferrably in a shallow bowl.

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.

THAI RED PRAWN CURRY

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.

PRAWN RED THAI CURRY

Steps:

• Combine coconut milk, curry paste, fish sauce and chilli in a wok. Slowly bring the boil over medium low heat, stirring occasionally.
• Reduce heat to low; add prawns. Cook, uncovered, stirring, about 10 minutes or until prawns are cooked.
• Serve with hot jasmine rice.