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Thai Prawns/Shrimp Red Curry
Thai Prawns/Shrimp Red Curry

Before you jump to Thai Prawns/Shrimp Red Curry recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to thai prawns/shrimp red curry recipe. You can have thai prawns/shrimp red curry using 20 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Thai Prawns/Shrimp Red Curry:
  1. You need prawns or shrimp
  2. Use water / coconut water
  3. Provide thick coconut milk
  4. Prepare medium onions fine paste
  5. You need small onion small onion cut in four pieces and get petals
  6. Get Ginger Garlic Paste
  7. Provide crushed peanuts
  8. Get bird eye red chillies slit diagonally
  9. Prepare Thai Red Curry Paste or Massaman curry paste
  10. You need Lemon grass stems
  11. Use dried red Kashmiri chillies soaked in warm water
  12. Get thick Galangal
  13. You need ginger
  14. Get garlic cloves
  15. You need fish sauce
  16. Use shallots
  17. Provide cardamom seeds
  18. Get Salt
  19. Use groundnut oil
  20. Get Palm sugar (optional)
Instructions to make Thai Prawns/Shrimp Red Curry:
  1. The first step is to make curry paste which can preserved and refrigerated, I am not adding time of making this amazing aromatic and flavourful paste. Fry shallots pieces in oil for two minutes, and garlic, galangal, ginger, salt, cardamoms seeds, fry for 5 minutes, add soaked chillies and fish sauces. Cook it for 1 minutes and then make a fine paste. This paste can be used to make red curry 3 times.
  2. Wash prawns, devein and clean. Add pinch of salt and 1/2 lemon juice. Keep aside for a while.
  3. Make fine paste of 2 middle size onions, 1 tbsp ginger garlic paste, bird eye chilli, 1/2 lemon, 1/2 cup of red curry paste
  4. In a wok or Kadhai, add 3 spoons of cooking oil (use olive, coconut or ground nut) fry chopped garlic and then fry onion paste, add ginger garlic paste, fry for 6-7 minutes
  5. Now add red curry paste (if paste is thick or dry use some water to make it paste like) fry for 5 minutes till you can see oil starts to separate
  6. Now add onion shallots or onion petals, two whole Kashmiri chillis (optional to make It more spicy) sauté for a minute and then add Prawns
  7. You can crushed peanuts now over prawns
  8. Add coconut water or normal water as per availability, of course coconut water will give you best results.
  9. Then add chopped bird eye chillies, and then cook for 2 monies so that prawns are well cooked, don’t over cook them.
  10. Once water is 20% reduced and you can see prawns.. turn off the flame and add coconut milk and mix it well, add salt to taste.
  11. Add 1/2 lemon juice in curry
  12. Serve with hot sticky rice or over cooked basmati rice. You can also use Thai Jasmin rice.

Add the prawns and season generously with salt and freshly ground black pepper. A flavorful Thai red curry shrimp with coconut milk! I always get fresh medium sized shrimps for this Thai red curry and I bet you would prefer those ones too. The packet frozen shrimps are totally tasteless and. Thai Red Curry Shrimp. with jasmine rice and snow peas.

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