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)!
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