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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 Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to thai prawns/shrimp red curry recipe. To cook thai prawns/shrimp red curry you only need 20 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Thai Prawns/Shrimp Red Curry:
  1. Take prawns or shrimp
  2. Provide water / coconut water
  3. Use thick coconut milk
  4. Prepare medium onions fine paste
  5. Prepare small onion small onion cut in four pieces and get petals
  6. Use Ginger Garlic Paste
  7. Get crushed peanuts
  8. Use bird eye red chillies slit diagonally
  9. Prepare Thai Red Curry Paste or Massaman curry paste
  10. Take Lemon grass stems
  11. Provide dried red Kashmiri chillies soaked in warm water
  12. You need thick Galangal
  13. You need ginger
  14. Take garlic cloves
  15. Get fish sauce
  16. Take shallots
  17. You need cardamom seeds
  18. Use Salt
  19. Provide groundnut oil
  20. Use Palm sugar (optional)
Steps 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.

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