There were good old days when I could eat prawns! This recipe was from that long-gone golden age which I miss so much. I don’t know when I will be allowed to consume prawns again; do I pray diligently: Dear cholesterol, please go down and don’t deprive me from this heavenly enjoyment! Ok ok! I guess you got my point – I love prawns!
I had made this long back and totally forgot about it. When I was checking my queue of articles today, I saw that its draft as well as the pictures is ready but I haven’t shared it yet simply because this prologue was not written. But hardly did I imagine that by the time I will publish this recipe, I would be confined in a ‘prawn’less world! Never mind! I am trying hard to lower my cholesterol [yeah, for my own good!] and one fine day I will surely be back to the real world!
For the time being, I would humbly request to all the prawn-lovers like me to enjoy this delicious dish to the fullest. This is quite an easy one if you have the Thai red curry paste handy. Off late I have started loving all the Thai curry pastes – red curry, green curry, yellow curry or massaman curry. All these curried are so full of flavors yet so distinct in tastes. Once you try them all, I bet you will fall for it too!
Thai Prawn Red Curry
Serves: 4 Servings
- Medium prawns – 300 gms
- Onions – 1, large
- Garlic – 6 cloves
- Green cardamom – 5 to 6
- Cinnamon – 1 inch piece
- Cloves – 4 to 5
- Thai red curry paste – 2 tbsp
- Thick coconut milk – ¾ cup
- Fresh red chilli – 1
- Oil – 2 tbsp
- Sugar – 1 tsp
- Salt – if required
- Sugar – 1 tsp
- Wash and de-vein prawns. Remove their shells keeping the tails intact. Fry the prawns lightly in little oil and set aside on kitchen towel.
- Finely chop the onions. Crush garlic cloves and slit the red chilli.
- Heat oil in a wok/skillet. Temper it with cardamoms, cloves and cinnamon. Add crushed garlic and red chilli. Sauté them for a minute or two.
- Add the chopped onion and fry till they turn light brown. Now add the Thai red curry paste and fry till fragrant.
- Now slowly add coconut milk and keep stirring continuously so that no lump is formed. Add little water if the gravy seems too thick.
- Do a taste-check at this point since the ready-made curry paste has salt added in it and add salt and sugar if required.
- Add fried prawns and bring to boil. Once the sauce reaches your desired consistency, remove from heat.
- Serve hot with fried rice or plain rice.