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Red Thai Prawn Curry

myvirginkitchen's picture
Barry makes an easy Thai Curry recipe.
  Vegetable oil 1 Tablespoon
  Ground ginger 1 Pinch
  Onion 50 Gram, finely chopped
  Canned tomatoes 1 Can (10 oz)
  Red thai curry paste 2 Tablespoon
  Lemon grass 1
  Coconut milk 80 Milliliter
  Frozen prawns/Frozen shrimp 350 Gram, thawed
  Wild rice mix 1 Cup (16 tbs)
  Salt 1 Pinch

1. In a large saucepan, boil 3 cups of water and add in the salt.
2. Stir in the rice and let it cook for 17 minutes.
3. In another saucepan, heat vegetable oil and add in the ground ginger and onion. Sweat for a few minutes.
4. Add in the red Thai curry paste and cook for 1 minute.
5. Stir in the canned tomatoes and mix well.
6. Add in the lemon grass and coconut milk. Stir well and bring to a boil and simmer for 5 minutes.
7. Stir in the prawns and stir well. Simmer for 5 minutes. Take out the lemon grass and discard.

8. In a serving plate, place the rice and top with prawn curry. Garnish with coriander and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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