Best Thai Red Prawn Curry Recipes

Thai Red Prawn Curry image

Provided by goosepa

Time 40m

Yield Serves 3

Number Of Ingredients 10

250g raw grey prawns, shells removed & deveined
1 tin chopped tomatoes
1 tin coconut milk
1 green chilli (or more if you like it spicier)
1 inch ginger, peeled and chopped/grated
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp sugar
3 tbsp fresh coriander, chopped
1 fresh lemon (or 1 tbsp lemon juice but do use fresh)

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 image

Provided by Annacia

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 (400 g) cans coconut milk
2 tablespoons Thai red curry paste
1 tablespoon fish sauce (15ml)
1 fresh long red chili, finely chopped
24 large prawns, raw, peeled and deveined

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.

Nutrition Facts : Calories 421.1, Fat 43, SaturatedFat 37.9, Cholesterol 45.4, Sodium 583, Carbohydrate 6.1, Sugar 0.2, Protein 9.2