Red Prawn Curry recipe

Posted by Daniela Bonora on 25 September 2010

A quick and easy Thai red prawn curry – perfect as a Friday night stay-in meal with a good movie and a glass of wine.

Ingredients:

3 to 4 tablespoons red curry paste (red curry paste can be hot, so use 2 tablespoons if heat isn’t your thing)

1 large onion, roughly chopped

3 garlic cloves, crushed

250g shelled, frozen or fresh prawns

1x 400ml can coconut milk

1 large aubergine, cubed

100 ml chicken or vegetable stock

1-2 tablespoons groundnut oil

1 tablespoon fish sauce

1 x 200g can bamboo shoots, cut into slices

Handful fresh coriander, to garnish

Juice of 1 lime

If using frozen prawns, boil them for a couple of minutes in saturated salt water, until they turn pink. Once boiled, transfer the prawns to a bowl of cold water to prevent them from cooking any further. Set aside.

Heat the oil in a large pan or wok over a medium to high heat. Add the onion and garlic and fry for a couple of minutes, until softened. Add the curry paste and fry for a minute or so further to allow the aromas to release.

Add half the can of coconut milk, then add the aubergine and cook for a few minutes before adding the rest of the coconut milk, stock, fish sauce and bamboo shoots. Bring to the boil, turn down the heat to a simmer and cook for approximately 10 minutes. Add the prawns and cook for a further 5 minutes. Add a good squeeze of lime juice.

Serve on a bed of basmati rice, garnished with coriander and some more lime juice if desired.

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