Red Prawn Curry

Red prawn curry is a flavorful and aromatic dish that showcases the vibrant flavors of Thai cuisine. This recipe combines succulent prawns with a rich and fragrant red curry paste, creamy coconut milk, and a blend of Thai spices and herbs. The result is a delicious and satisfying curry that will transport your taste buds to the exotic flavors of Thailand.

The red curry paste, made from a blend of dried red chilies, ground coriander, cumin, garlic, lemon grass, kaffir lime leaf, ginger, and salt, forms the base of the curry, infusing it with its distinct spicy and fragrant flavors. The prawns are cooked in this flavorful sauce along with coconut milk, Thai fish sauce, and a touch of sugar to balance the flavors.

Garnished with shredded kaffir lime leaves and fresh Thai basil, this red prawn curry is not only delicious but also visually appealing. Serve it with steamed jasmine rice or fragrant Thai noodles for a complete and satisfying meal.

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 garlic clove, finely chopped
• 1 tablespoon red curry paste
• 200ml/7fl oz coconut milk
• 2 tablespoons Thai fish sauce
• 1 teaspoon granulated sugar
• 12 large raw prawns, peeled and deveined
• 2 kaffir lime leaves, finely shredded
• 1 fresh red chili, deseeded and finely sliced
• 10 leaves fresh Thai basil, plus extra to garnish

For the curry paste:

• 3 dried long red chilies
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, chopped
• 2 lemon grass stalks, chopped
• 1 kaffir lime leaf, finely chopped
• 1 teaspoon grated fresh root ginger
• 1/2 teaspoon salt

PREPARATION:

1. To make the curry paste, put all the ingredients for the paste into a blender or food processor and blend until smooth, adding a little water if necessary. Transfer the paste to a bowl and set aside.
2. Heat a wok or frying pan over medium heat. Add the vegetable oil and heat until it’s almost smoking. Add the chopped garlic and fry until golden.
3. Add the red curry paste to the pan and cook for a further minute, stirring well to coat the garlic.
4. Add half of the coconut milk, Thai fish sauce, and granulated sugar to the pan. Stir well until the mixture thickens slightly.
5. Add the peeled and deveined prawns to the pan and simmer for 3-4 minutes, or until the prawns turn pink and are cooked through.
6. Pour in the remaining coconut milk, shredded kaffir lime leaves, and sliced red chili. Cook for an additional 2-3 minutes until the prawns are tender and fully cooked.
7. Stir in the fresh Thai basil leaves until wilted, and transfer the contents of the wok or pan to a large serving dish.
8. Garnish with extra Thai basil leaves and serve the red prawn curry immediately with steamed jasmine rice or Thai noodles.

YIELD:

This recipe serves 4.

SPECIAL INSTRUCTIONS:

• Adjusting the spice level: You can adjust the spiciness of the curry by adding more or less red curry paste and red chili according to your preference for heat.
• Choosing the prawns: Look for large, fresh, and sustainably sourced prawns for the best flavor and texture.
• Serving suggestions: This red prawn curry is delicious when served with steamed jasmine rice or fragrant Thai noodles. You can also serve it with a side of stir-fried vegetables or a fresh cucumber salad to complement the flavors.
• Storing leftovers: Store any leftover red prawn curry in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

TIPS:

• Dried red chilies: You can adjust the heat of the curry by adding more or fewer dried red chilies. Remove the seeds for a milder flavor or keep them for a spicier kick.
• Thai basil substitute: If you can’t find Thai basil, regular basil can be used as a substitute, although it will have a slightly different flavor.
• Preparing the prawns: Ensure that the prawns are peeled and deveined before cooking to remove any tough shells or digestive tracts.
• Fresh kaffir lime leaves: If you can’t find fresh kaffir lime leaves, you can use dried ones. Just remember to remove them before serving the curry.

Red prawn curry is a delicious and aromatic Thai dish that combines succulent prawns with a flavorful and fragrant red curry paste. This recipe allows you to recreate the vibrant flavors of Thai cuisine in the comfort of your own home. The red curry paste, made from a blend of dried red chilies, coriander, cumin, garlic, lemon grass, kaffir lime leaf, ginger, and salt, forms the base of the curry, infusing it with its distinct spicy and fragrant flavors.

The combination of coconut milk, Thai fish sauce, and a touch of sugar creates a creamy and savory sauce that perfectly complements the sweetness of the prawns. The addition of shredded kaffir lime leaves, fresh Thai basil, and sliced red chili adds an extra layer of aroma and visual appeal to the dish.

Serve this red prawn curry with steamed jasmine rice or fragrant Thai noodles for a complete and satisfying meal. The creamy and spicy flavors of the curry pair perfectly with the fluffy rice or noodles, creating a harmonious and delightful dining experience.