This is a very simple but delicious dinner, that's also really quick to make.
I use a good quality, shop bought, Thai red curry paste, but enhance the flavour by adding garlic, ginger, fish sauce and palm sugar. This gives the sauce a lovely depth of flavour without too much effort!
The raw king prawns are thrown in at the end of the cooking time, just for a few minutes, so that they retain their softness (overcooking them makes them hard and chewy...).
I like to serve it with some jasmine rice, a few finely chopped Thai basil or coriander leaves and a good squeeze of lime.
Check out my Instagram reel and see how I make it!
Serves 3-4
2-3 tablespoons of vegetable oil
330g raw king prawns
1 large white onion
2 red (or yellow) peppers
1 teaspoon of grated ginger
2 teaspoons of grated garlic
4 tablespoons of Thai red curry paste
2 tablespoons of fish sauce
½ - 1 tablespoon of palm (or light brown) sugar
400g tin of coconut milk
Seasoning
To serve (optional)
Thai basil or Coriander
Lime
- Devein the prawns.
- Peel, top and tail and dice the onion.
- Deseed the pepper and cut into 2-3cm chunks or strips.
- Peel the garlic and ginger and grate them using a fine grater/microplane.
- Heat the oil in a large sauté pan (or wok) over a medium heat, and when the oil is hot, sauté the onion until it becomes translucent.
- Add the garlic and ginger, and sauté for 1-2 minutes, being careful not to let the garlic burn.
- Add the curry paste, stir to combine and cook for a couple more minutes.
- Add the coconut milk, palm sugar, fish sauce, red pepper and stir to combine. Bring to the boil and then simmer for 15 minutes.
- Throw in the prawns and stir them through the sauce for a few minutes, until they turn pink and are cooked through.
- Serve with Jasmine rice and garnish with finely chopped Thai basil or coriander and a wedge of lime.
