Thai prawn curry
Thai prawn curry

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, thai prawn curry. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pour over the chopped tomatoes and coconut cream. This is the most beautiful Thai Red Curry with prawns and sugar snap peas. This dish is really delicious, and you can easily cook it. Then, place into the food processor.

Thai prawn curry is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Thai prawn curry is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have thai prawn curry using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Thai prawn curry:
  1. Make ready 1 sweet potato
  2. Take 65 g coconut cream
  3. Prepare 250 ml vegetable stock
  4. Make ready 100 g mange tout
  5. Make ready 1 pak choi
  6. Prepare 1/2 red pepper
  7. Make ready 165 g rice
  8. Take 1/2 lime
  9. Make ready Packet basmati rice
  10. Take Curry paste
  11. Make ready 1 shallot
  12. Get 1 lime
  13. Take 10 g root ginger
  14. Get 10 g coriander
  15. Get 1 red chilli
  16. Make ready 1/2 tsp salt

Heat vegetable oil in a large pan or wok on medium heat. Stir in coconut milk, lemongrass and brown sugar. Add prawns, snap peas, and bell peppers. In a large wok or saute pan, heat the oil over medium-high heat.

Instructions to make Thai prawn curry:
  1. Roughly chop shallot, coriander and red chilli and place in a food processor with peeled ginger, the juice of a lime and salt. Mix together until smooth.
  2. Add 2 tablespoons of paste to the wok and cook over a medium heat for a couple of minutes. Add sweet potato to wok and toss in mixture.
  3. Add coconut cream and stock to the wok bringing the mixture to a simmer. Cook over a low heat until the sweet potato is tender.
  4. Once the sweet potato is tender add halved mangetout, pak choi and diced pepper.
  5. Cover with a lid and cook for a further 5 minutes. Taste to check seasoning.
  6. Cook prawns in a separate pan and then toss into wok.
  7. Cook basmati rice and then serve, adding lime wedges to the side.

Add prawns, snap peas, and bell peppers. In a large wok or saute pan, heat the oil over medium-high heat. I used some info from Thai Shrimp Curry on Epicurious that I made before. Next time, no water or broth. Found the green curry too mild so I added some red curry -still mild so maybe all red curry next time.

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