Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, thai prawn curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Try our easy Thai prawn curry on a busy weeknight. This Thai Coconut Red Prawn Curry Recipe is full of flavor and highlights the traditional food culture of Thailand in the spices used and the vibrant experience that comes with eating a traditional Thai curry. Thai red curry paste - the base flavour in this dish. Thai prawn curry is a quick and easy dinner recipe made with red curry paste, spring onions and red pepper.
Thai prawn curry is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Thai prawn curry is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have thai prawn curry using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai prawn curry:
- Take 1 sweet potato
- Get 65 g coconut cream
- Prepare 250 ml vegetable stock
- Make ready 100 g mange tout
- Take 1 pak choi
- Make ready 1/2 red pepper
- Make ready 165 g rice
- Get 1/2 lime
- Prepare Packet basmati rice
- Get Curry paste
- Make ready 1 shallot
- Take 1 lime
- Prepare 10 g root ginger
- Get 10 g coriander
- Get 1 red chilli
- Make ready 1/2 tsp salt
Make this delicious prawn curry in under an hour. Capture the flavour of the East in the comfort of your own home. Drain noodles and serve with the curry. Top tip for making Thai prawn curry.
Steps to make Thai prawn curry:
- Roughly chop shallot, coriander and red chilli and place in a food processor with peeled ginger, the juice of a lime and salt. Mix together until smooth.
- Add 2 tablespoons of paste to the wok and cook over a medium heat for a couple of minutes. Add sweet potato to wok and toss in mixture.
- Add coconut cream and stock to the wok bringing the mixture to a simmer. Cook over a low heat until the sweet potato is tender.
- Once the sweet potato is tender add halved mangetout, pak choi and diced pepper.
- Cover with a lid and cook for a further 5 minutes. Taste to check seasoning.
- Cook prawns in a separate pan and then toss into wok.
- Cook basmati rice and then serve, adding lime wedges to the side.
Drain noodles and serve with the curry. Top tip for making Thai prawn curry. Thai Prawn Curry can be made in half an hour and in one dish – perfect for when you get home from work. You could also serve it over noodles instead of rice. Fish Curry Thai Red Curry Thai Street Food Thai Yellow Curry Tod Mon Pla tofu Yellow Curry Young Coconut.
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