Thai Coconut Red Curry with Prawns

Thai Coconut Red Curry with Prawns is a Thai dish prepared with prawns and vegetables like carrots and green beans served in a coconut curry sauce infused with red curry paste.

Couple of days ago I saw these enormous prawns at our local supermarket, it was cheap specially for its size I got really excited hence I bought some and worry what to do with it later. When I got back home and checked my pantry and vegetable bin luckily, I saw ingredients where I can make some Thai Coconut Red Curry, a dish I was craving for after I tried one when we were on our trip back home from Napier.

The sweet, savoury, sour, creamy and spicy red curry still lingers in my thought so it was a perfect time to make one. Thai Coconut Red Curry with Prawns is a Thai dish prepared with prawns and vegetables like carrots and green beans cooked in a coconut cream infused with red curry paste and spices, is so fast to make, I think in less than 20 to 25 minutes you have a proper meal right in front of you. With readymade red curry paste all you need is to slice your vegetables, stir fry and that’s it.

Thai Coconut Red Curry with Prawns

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Thai

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Description

Thai Coconut Red Curry with Prawns is a Thai dish prepared with prawns and vegetables like carrots and green beans served in a coconut curry sauce infused with red curry paste.

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Ingredients

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• 1 kg large prawns, shell and head on
• 400 ml coconut milk
• 1/2 cup coconut cream
• 150 g green beans, trimmed and sliced
• 1 carrot, sliced
• 2 tbsp Thai Red Curry Paste
• 1 tbsp brown sugar
• 1 tsp cornstarch, dissolved in 2 tbsp water
• juice from half lime
• 2 stalks lemongrass, white part only and pounded
• 2 small shallots, thinly sliced
• Thai fish sauce
• red chillies, sliced to garnish
• coriander, to garnish
• salt
• oil

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Instructions

1. Season prawns with salt.
2. In a wok add oil then cook prawns for 2 minutes in really high heat. Remove from wok then set aside.
3. Lower heat to medium add more oil if needed then sauté shallots and red curry paste, until really fragrant
4. Pour the coconut milk together with the lemongrass and brown sugar. Bring heat to high and let it boil for 4 minutes.
5. Stir in the diluted cornstarch, add in the green beans and carrot then continue to cook for 2 minutes.
6. Add the prawns then cook for 2 more minutes. Pour the coconut cream at the end.
7. Season with fish sauce and lime juice, garnish with coriander and red chillies then serve.

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