Prawn Thai Red Curry

3 Feb

Another favourite restaurant inspired dish is Thai Red Curry. This is my prawn version, it is hot, aromatic and very quick to cook. This recipe uses home-made curry paste, which is big on flavour and utterly delicious and plenty of tomato. Serve with plain boiled rice or on a bed of noodles.=
Serves 2 Prep 5 mins Cooking 15min

  • 1 large onion
  • 1.5 tbsp red curry paste
  • 1-2 fresh red chillis (optional)
  • 150g home-made passata or sieved fresh tomatoes
  • 1-2 tbsp fish sauce
  • 1/2 tsp shrimp paste (optional)
  • Juice 1 lime
  • handful of green beans or mangetout peas
  • 200g raw shelled prawns
  • 1 tbsp coriander leaves, chopped

Chop the onion finely. Heat the oil in a large pan, throw in the onions and fry gently until soft then add the curry paste and fry until fragrant, this should take just a couple of minutes. Add the tomatoes, fish sauce, lime juice and beans cover cook for 4 minutes then add the prawns, cook for another 3 or 4 minutes until the prawns are cooked. Stir in the coriander and serve.

Variations I use sieved tomatoes for the sauce which makes for a really red curry but you could also use coconut milk. Use shop bought red curry paste if you haven’t got the ingredients or time to make your own curry paste, the result won’t be quite as delicious but it will taste good.


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