Thai Prawn Red Curry

 
Thai Prawn Red Curry
 
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
Thai Prawn Red Curry
 
Author:
Cuisine: Thai
Serves: 4 Servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Finely chop the onions. Crush garlic cloves and slit the red chilli.
  3. 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.
  4. Add the chopped onion and fry till they turn light brown. Now add the Thai red curry paste and fry till fragrant.
  5. Now slowly add coconut milk and keep stirring continuously so that no lump is formed. Add little water if the gravy seems too thick.
  6. 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.
  7. Add fried prawns and bring to boil. Once the sauce reaches your desired consistency, remove from heat.
  8. Serve hot with fried rice or plain rice.

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