EASY THAI PRAWN CURRY
Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
- Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.
Nutrition Facts : Calories 203 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium
THAI RED PRAWN CURRY
Easy, tasty thai red curry
Provided by goosepa
Time 40m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Fry the onion, ginger, chillies until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
- Grind the spices in a pestle & mortar and add to the pan. Cook for a minute or so, stirring all the time to temper the spices.
- Add the tomatoes and the sugar. Cook for 5 minutes.
- Open the tin of coconut milk. If it has split into thin mlik and coconut cream, pour off the thin milk and add the thick coconut cream to the pan. If your milk is well mixed then add half the tin to the pan. It will still be very good but I prefer to add the thick coconut cream over the thinner milk.
- Bring to the boil and cook for 5 minutes.
- Add the prawns and cook until pink. It will only take a few minutes. Take care not to over cook them.
- Add the coriander and 1tbsp fresh lemon juice to lift the flavour. Season. Serve immediately.
PRAWN RED THAI CURRY
For my friend Baby Kato who loves Thai and will want something easy to make when she is back in commission. I hope that you will enjoy my friend.
Provided by Annacia
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine coconut milk, curry paste, fish sauce and chilli in a wok. Slowly bring the boil over medium low heat, stirring occasionally.
- Reduce heat to low; add prawns. Cook, uncovered, stirring, about 10 minutes or until prawns are cooked.
- Serve with hot jasmine rice.
Nutrition Facts : Calories 421.1, Fat 43, SaturatedFat 37.9, Cholesterol 45.4, Sodium 583, Carbohydrate 6.1, Sugar 0.2, Protein 9.2
THAI RED PRAWN CURRY
Thai Red Prawn Curry
Provided by Admin
Categories All Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Shell and devein prawns but preserve heads wash prawn heads well discarding only the hard top shell.
- Put the coconut milk into a pan with the curry paste fish sauce and the fresh chilli bringing slowly to a simmering point whilst stirring.
- Add prawns and prawn heads and cook uncovered stirring frequently on a low heat until prawns are cooked and flavours mellow this will be approximately 15 minutes.
- The curry is even better prepared ahead and reheated when required.
- Serve hot with rice and other compliments.
- The prawn heads have a wonderful flavour and maybe served as part of the curry.
Nutrition Facts : Calories 331.79 kcal, Fat 26.21 g, TransFat 0.02 g, Cholesterol 158.24 mg, Carbohydrate 7.07 g, Protein 20.41 g, Fiber 0.52 g, Sugar 1.04 g, SaturatedFat 22.07 g, Sodium 1470.53 mg
THAI PRAWN CURRY
Thai Prawn Curry can be made in half an hour and in one dish -- perfect for when you get home from work. You could also serve it over noodles instead of rice.
Provided by Sackville
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water in a saucepan and cook enough rice for 2 people.
- Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
- Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
- Cook until the beans are tender.
- Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
- Serve over basmati rice, preferrably in a shallow bowl.
Nutrition Facts : Calories 576.2, Fat 25.3, SaturatedFat 19.8, Cholesterol 81.8, Sodium 1236.6, Carbohydrate 63.5, Fiber 21.4, Sugar 5.6, Protein 29.4
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