Imagine a dish that combines the succulent sweetness of prawns with the creamy richness of coconut milk and the bold kick of Thai red curry paste. This Prawn and Coconut Curry is not just a meal; it's a culinary journey that promises to tantalize your senses and transform your ordinary dinner into an extraordinary dining experience. Whether you're a seafood lover, a curry enthusiast, or simply someone looking to spice up your cooking repertoire, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g prawns, peeled and deveined
- 400ml coconut milk
- 2 tbsp red curry paste
- 1 onion, sliced
- 1 bell pepper, sliced
- Fresh basil for garnish
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Ensure the prawns are peeled and deveined. Slice the onion and bell pepper, and set them aside.
- In a large skillet or saucepan, heat a tablespoon of oil over medium heat. Once the oil is hot, add the sliced onion and sauté for about 3-4 minutes until it becomes translucent and soft.
- Add the sliced bell pepper to the pan and continue to sauté for an additional 2-3 minutes until the pepper is slightly tender.
- Stir in the red curry paste, mixing it well with the onions and bell peppers. Cook for about 1-2 minutes to allow the flavors to meld and the paste to become fragrant.
- Pour in the coconut milk, stirring to combine with the curry paste and vegetables. Bring the mixture to a gentle simmer.
- Once the coconut milk is simmering, add the prawns to the skillet. Cook for approximately 5-7 minutes, or until the prawns turn pink and opaque. Be careful not to overcook them, as they can become tough.
- Season the curry with salt to taste. Stir well to ensure the seasoning is evenly distributed.
- Once cooked, remove the skillet from heat. Garnish the prawn and coconut curry with fresh basil leaves for added flavor and presentation.
- Serve the curry hot, ideally with steamed rice or noodles to soak up the delicious sauce. Enjoy your meal!
Tips
- Prawn Perfection: Always buy fresh prawns and ensure they are thoroughly cleaned and deveined. Overcooked prawns can become rubbery, so watch them carefully – they're done when they turn pink and opaque.
- Curry Paste Wisdom: Use a high-quality red curry paste for the most authentic flavor. If you prefer less heat, start with a smaller amount and adjust to taste.
- Coconut Milk Trick: Shake the coconut milk can well before opening to ensure the cream and liquid are well combined. For a richer curry, use full-fat coconut milk.
- Flavor Layering: Sauté your onions and bell peppers thoroughly before adding the curry paste to develop a deeper, more complex flavor profile.
- Fresh Herbs Matter: Use fresh basil leaves just before serving to add a bright, aromatic finish to your curry.
- Serving Suggestion: Pair this curry with jasmine rice or steamed rice noodles to soak up the delicious sauce. A wedge of lime on the side can add a fresh, zesty touch.
- Make-Ahead Tip: While best served fresh, you can prepare the base of the curry in advance and add the prawns just before serving to maintain their perfect texture.
Nutrition Facts
Calories: 330kcal
Carbohydrates: g
Protein: 25g
Fat: g
Saturated Fat: g
Cholesterol: 150mg
