Name: Thai Red Prawn Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil or olive oil; 1 pound prawns, cleaned and peeled with tails removed; 2 spring onions, diced; 1-inch fresh ginger, grated or minced; 2 garlic cloves, minced; 1 carrot, julienned or thinly sliced; 1/2 red bell pepper, julienned or thinly sliced; 1 cup snow peas; 1 cup bean sprouts; 1 can coconut milk (14 ounces); 1/2 cup vegetable or chicken broth; 2 tablespoons Thai red curry paste; 1 handful of fresh coriander, roughly chopped; Fish sauce (optional); Salt

Thai Red Prawn Curry

Author: Stephanie Kay

This easy Thai red prawn curry recipe is perfect for busy nights when you want a quick and easy flavour-packed meal.

Author: Stephanie Kay
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Curry
Method: Stovetop
Cuisine: Thai

Ingredients

1 tablespoon coconut oil or olive oil
1 pound prawns, cleaned and peeled with tails removed
2 spring onions, diced
1-inch fresh ginger, grated or minced
2 garlic cloves, minced
1 carrot, julienned or thinly sliced
1/2 red bell pepper, julienned or thinly sliced
1 cup snow peas
1 cup bean sprouts
1 can coconut milk (14 ounces)
1/2 cup vegetable or chicken broth
2 tablespoons Thai red curry paste
1 handful of fresh coriander, roughly chopped
Fish sauce (optional)
Salt

Instructions

In a large pan or skillet, heat oil on medium heat.
Add spring onions, ginger and garlic and cook for 1 – 2 minutes, stirring frequently to ensure they do not burn.
Add carrot and bell pepper and continue to cook for 3 – 4 minutes until tender but not soft.
Add curry paste, stir to coat the vegetables, and heat for about 30 seconds until fragrant. Then add a small tablespoon of broth to the pan to remove any tasty bits from the bottom of the pan.
Add remaining broth and coconut milk, stirring to combine with the vegetable mixture.
Add snap peas, bean sprouts and raw prawn, stir to combine in the vegetable and coconut milk mixture, reduce heat to a simmer and cook for 5-6 minutes until prawns are cooked through and no longer pink.
As the mixture cooks, monitor the consistency and add as much broth as needed. If you prefer a thinner broth add a little more.
Season with a pinch of sea salt (or 1 teaspoon of fish sauce) to taste. At the last minute, stir in the coriander.
Once cooked, the prawn curry can be served immediately on its own or with a side of rice.
The curry can also be stored in the fridge for up to 5 days or in the freezer for 3 months.

Nutrition

Serving Size: 1 serving
Calories: 360 calories
Sugar: 5 grams
Fat: 25 grams
Carbohydrates: 11 grams
Fiber: 3 grams
Protein: 27 grams

Find it online: https://kaynutrition.com/thai-red-prawn-curry/