Thai Prawn Red Curry
This curry is made by using ready made curry paste which is easily available in the market. Very easy and quick to prepare, pairs well with Thai style steamed jasmine rice or any ordinary steamed rice.
Servings 2
Ingredients
- 300 grams prawns peeled deveined and cleaned
- 3 tbsp Thai red curry paste
- 3 sticks of lemongrass roughly chopped
- 6 lime leaves
- 1 cup chopped mushrooms optional
- 1 small green capsicum cut into cubes
- 1 cup thick extract coconut milk
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- Salt to taste
- 5 tbsp cooking oil
Instructions
- Keep coconut milk ready. If you do not have fresh coconut milk, then take 1 cup warm water and add 4 tbsp of coconut milk powder and make a thick extract.
- Heat oil in a saucepan and fry the Thai red curry paste for 3 minutes on low flame.
- Then add mushroom, capsicum, lemongrass and lime leaves and fry for 1 minute.
- Slowly pour 1 cup of coconut milk and 1 cup of water. Bring to a slow boil and then add salt, 1 tbsp lemon juice, and 1 tbsp brown sugar. Cook for 5 minutes.
- Finally add prawns and cook for 2 to 3 minutes and switch off the flame.
- Serve hot with steamed rice.
Notes
Note: More coconut milk and water can be added to adjust the spice and consistency.