Thai Red Prawn Curry Recipe made easy with step by step instructions. Thai food is one of my favorite cuisine we make them quite often at home. But thai prawns curry has a special place in our heart. All you need is a red thai curry paste and coconut milk you could make them home or bring from the store.
I always make thai paste home and store them in the freezer. Atleast I know what I have added and the paste is preservatives free and chemical free. This curry requires a thick of first pressed coconut milk either you make home or buy from the store but the coconut milk has to be thick. Depending on the time and urgency I make or buy the coconut milk but mostly make home.
The other ingredients which required are kaffir lime leaves, basil leaves and soy sauce. Nowadays you get kaffir leaves and basil leaves easily available everywhere. Best would be to plant these herbs home. Use how much you want and no need to spend time and money to go out and buy. I have used medium sized prawn but you could use big sized prawn or even lobster.
It’s important to know your paste how spicy it is before making the curry. If it’s made from the bird eye chili then use only 1 tbsp or as per your preference. Mostly thai red curry is served with jasmine rice. I have used basmati rice cooked in coconut milk and kaffir lime leaves. You could make steamed rice as the curry tastes great with plain rice.
Veggies could be added of your choice like mushrooms, carrots etc. I have added carrot and capsicum towards the end of this dish so that they retain it’s crunchiness. Keep tasting your food while cooking that’ the best way to know what’s lacking or excess in the dish.
Let’s make step by step Thai Red Prawn Curry Recipe:
- Firstly toast the desiccated coconut in oven for 180 °C for 10 mins. Keep stirring them in between. Alternatively you could roast them on pan placed on low heat. Just toast Or roast them slightly until mild brown. Take care and don’t burn the desiccated coconut. I don’t have a pic for this one.
- Take oil in a wide bottomed saucepan place on medium heat. Saute the chopped ginger- garlic until the raw smell of ginger disappears.
3. Add the onion and saute until they change color.
4. Put the thai red curry paste and stir well. Saute until it starts leaving oil at the edges. Take care don’t burn the paste.
5. Stir in sugar and soy sauce.
6. Now add the prawns and water. Stir all well. Saute for 2-3 mins mins. Keep stirring in between.
Simmer for 2-3 mins or until prawns are cooked.
7. Time to add the chopped kaffir lime leaves and basil leaves.
8. Add the thick coconut milk cook until it bubbles.
9. Finally add salt, toasted coconut and lime juice. Simmer for 2 mins more. Now switch off the gas.
10. Serve Thai Red Prawns Curry with jasmine rice Or steamed rice.
For the rice: Just boil the rice with coconut milk, water and salt. Cook until rice is cooked alternatively you could pressure cook or microwave the rice. I don’t have a pic for this one.
If you are looking for more thai recipes then do check thai red chicken curry, thai egg curry, thai inspired fried potatoes, thai crab cakes and thai tofu curry.
- [url:1]2 tbsp red thai curry paste readymade Or homemade red thai paste
- [/url]1.5 tbsp oil ( I used coconut oil you could use any oil)
- 300 gm fresh prawns (deveined but tail kept intact)
- 1 tbsp ginger finely chopped
- 1 onion chopped finely
- 4 garlic chopped finely
- 1 carrot chopped into julienne
- ½ cup french beans chopped into long thin julienne (optional)
- 2 to 3 kaffir lime leaves (optional)
- 2 to 3 basil leaves (optional)
- 1 bell pepper or capsicum chopped into squares (optional)
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 2 cups of thick coconut milk homemade Or readymade
- 4 tbsp toasted Or roasted desiccated coconut
- ½ lime juice
- ½ cup water or as required
- salt as per taste
- For the rice:
- 250 gms long grained basmati rice or jasmine rice
- 250 ml coconut milk
- 250 ml water
- 2 kaffir lime leaves chopped finely
- 1-2 basil leaves chopped finely
- Add the onion and saute until they change color.
- Put the red curry paste and stir well. Saute until it starts leaving oil at the edges. Take care don't burn the paste.
- Stir in sugar and soy sauce.
- Now add the prawns and water. Stir all well. Saute for 2-3 mins mins. Keep stirring in between.
- Simmer for 2-3 mins or until prawns are cooked.
- Time to add the chopped kaffir lime leaves and basil leaves.
- Add the thick coconut milk cook until it bubbles.
- Finally add salt, toasted coconut and lime juice. Simmer for 2 mins more. Now switch off the gas.
- Serve Thai Red Prawns Curry with jasmine rice Or steamed rice.
- For the rice: Just boil the rice with coconut milk, water and salt. Cook until rice is cooked alternatively you could pressure cook or microwave the rice.
2. Same manner I make coconut milk home. The coconut milk used in this recipe is only thick milk. So take care of that part.
3. Cook the Thai Red Curry Chicken on low heat or medium heat.
4. If you don't like spice then add only 2 tbsp red paste or lesser than that.
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