Thai Red Prawn Curry
If you are not a fan of seafood, this recipe can easily be made with chicken, beef or even a vegetarian version with eggplant or chickpeas.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Mains
- Cuisine: Paleo, Gluten-Free, Dairy-Free
Scale
Ingredients
- 10–12 raw prawns, cleaned and peeled with tails removed
- 2 spring onions
- 1-inch ginger, grated or finely chopped
- 2 garlic cloves
- 1 carrot
- 1/2 red bell pepper
- 150 grams fresh snow peas
- 150 grams fresh bean sprouts
- 1 400ml can coconut milk
- 1/2 cup vegetable broth
- 2 tablespoons Thai red curry paste (This is my favourite brand.)
- 1 handful fresh coriander
- 1 tablespoon coconut oil
- Sea Salt (or Fish Sauce)
Instructions
- In a large pan or yok, heat coconut oil on medium heat.
- Finely chop spring onions, ginger and garlic, and add to pan and sauté for 1-2 minutes – do not allow to burn.
- Julienne the carrot and bell pepper; add to pan and allow to cook 3-4 minutes until tender but not soft.
- Add peas, bean sprouts and curry paste to pan and stir to coat vegetables in paste gently for about 1 minute.
- Add a small tablespoon of broth to the pan to remove any tasty bits from the bottom of the pan.
- Pour in entire can of coconut milk and allow to simmer for 6-8 minutes, stirring to incorporate the curry paste.
- 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.
- Add raw prawns to the mixture, and allow to simmer 5-6 minutes until prawns are pink and cooked thru.
- At the last minute, stir in chopped coriander.
- Serve with a side of basmati or cauliflower rice.
- Enjoy!
Find it online: https://kaynutrition.com/2015/07/thai-red-prawn-curry/
