Thai Red Prawn Curry Recipe
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Ingredients
Serves 3-4
*300-400g fresh (or defrosted), peeled prawns
1 can coconut milk
1-2 tablespoons red curry paste
2 cloves of garlic, diced
1 red Thai chilli, sliced
1-2 big courgettes, diced
5-6 regular (button) mushrooms, sliced
1 small can sliced bamboo shoots
2 tbsp fish sauce
3-4 kaffir lime leaves
5-8 holy basil leaves
jasmine rice
*Alternatively you can use chicken breasts for an equally delicious dish.(most ingredients can be found in any thai/chinese grocery store)
How to make Thai Red Prawn Curry
Quick & easy; most definitely one of my favourite Thai dishes. Can be eaten as a soup but is a little rich, therefore I think it's far better with rice.
Prep all the ingredients (slice & dice) and put the rice on to boil*.
Spoon the THICK coconut milk into a wok (from top of can), add the Red Curry
paste and fry for 2-3 mins on high heat.
Add the prawns and cook until done (approx 3 mins).
Add the rest
of the coconut milk and bring to the boil.
Then
add the garlic, courgettes & mushrooms and
simmer for 5-10 mins. Add the bamboo shoots, chilli, fish sauce, leaves
& a little water. Turn the heat up for a few minutes then serve on
a bed of
jasmin rice!
*for great rice, generally measure 2 cups of water to 1 cup of rice & don't lift the lid until rice is ready (10-15 mins depending on type)!
Hello , Thanks for sharing the recipe. Will surely try it. I was reading Femina yesterday when I came across this really healthy and yummy chicken soup... you should try it..there were many more interesting recipes in Femina but would like to share this one since i have tried it and it tastes really good. Hearty Soup Ingredients 1 tbsp crushed oregano 2 large cups chicken stock Additional water 3 carrots - diced A handful of green beans - chopped A small piece of cauliflower - chopped A small piece of cabbage - chopped 2 onions - diced 1 tomato - chopped 4 cloves of garlic - chopped 1 tbsp red lentils Salt and pepper to taste Method Combine water, chicken stock and Oregano and cook on high for two hours in the crock pot. Add all the vegetables and lentils, and cook the soup for another three hours on low. Season with salt and pepper, and drink it up. You can dip some golden brown toast into it for a complete meal.