Best Fragrant Thai Prawns Recipes

THAI PANANG CURRY WITH PRAWNS (SHRIMP)

Steps:

• Toast the peanuts in a dry pan over medium heat, stirring often until turning golden.
• Grind the peanuts to crumbs in a blender or spice grinder. Add the curry paste, onion, pepper and coriander and 1 tablespoon of water and blend to combine.
• Heat the oil in a large pan or skillet over medium-high heat. Cook stirring often for 2 minutes until fragrant.
• Add the combined coconut milk and cream. Stir to combine, then bring to a boil for a couple of minutes until slightly thickened,
• Add the beans and capsicum and bring back to a simmer. Cook for 1 minute.
• Add the prawns and cook for 2-3 minutes until starting to curl up and turn white.
• Add the rest of the ingredients - palm sugar, fish sauce, kaffir lime leaves and bean sprouts. Stir and cook for a further 1-2 minutes until the prawns are fully cooked.
• Add a little water if you want to thin out the sauce, then taste for seasoning. Add a dash of fish sauce for saltiness, little more palm sugar for sweetness or a squeeze of lime for zing.
• Remove the kaffir lime leaves then serve immediately over rice. Add lime wedges, sliced chilli and herbs.

THAI GREEN PRAWN NOODLES RECIPE BY TASTY

Steps:

• Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
• In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
• Add the prawns and noodles and mix together for another couple of minutes.
• Serve with a little lime juice squeezed over.
• Enjoy!

FRAGRANT THAI PRAWN AND LYCHEE SALAD

Steps:

• Mix all the first 6 ingredients together in a small jar for the dressing and then set aside whilst you prepare the balance of the recipe.
• Salad:.
• Peel the prawns and then set aside in the refrigerator.
• Deseed the capsicum and cut into large thin strips.
• Slice the fresh lemongrass finely.
• Roughly tear the washed watercress.
• Roughly chop the mint (leaves only).
• Drain the lychee and roughly tear.
• Fry the shallots.
• Gently toss together all the salad ingredients except the fried shallots.
• Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.

THAI-STYLE PRAWNS

Steps:

• Mix the marinade ingredients and add to the prawns. Leave for 5 mins. To cook on a barbecue: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.

FRAGRANT COCONUT, SALMON & PRAWN TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil in a deep frying pan or wok, and fry the curry paste, garlic and ginger for 1 min. Stir in the coconut milk and chilli, and bring to a simmer. Add the fish sauce and lime leaves, if using.
• Pour the mixture into a medium roasting tin, and nestle in the salmon, pak choi and mangetout. Cover and cook in the oven for 15 mins. Scatter in the prawns and cook for a further 10 mins. Garnish with the coriander and serve with the lime wedges and rice.