This Thai Red Curry Loaded Prawns Recipe features succulent prawns cooked in a rich and aromatic red curry sauce. Combining the flavors of coconut milk, spices, and fresh herbs, this dish is a delightful way to enjoy a classic Thai prawn curry.
The recipe is straightforward and perfect for a quick weeknight dinner. You can serve it with steamed rice or noodles to soak up the delicious sauce.
Exploring the Flavors of Thai Red Curry Loaded Prawns
The Thai Red Curry Loaded Prawns Recipe is a delightful dish that brings together the rich and aromatic flavors of Thai cuisine. This prawn curry features succulent prawns simmered in a creamy red curry sauce, enhanced by the sweetness of coconut milk and a medley of vibrant vegetables.
With its combination of fresh herbs, spices, and colorful ingredients, this dish is a fantastic choice for a quick weeknight dinner. The balance of flavors in this Thai prawn curry makes it a satisfying meal that pairs beautifully with fluffy white rice or noodles, perfect for soaking up the delicious sauce.
Ingredients That Make a Difference
To create this vibrant dish, you will need a selection of fresh ingredients. The star of the show is, of course, the large prawns, which are peeled and deveined for convenience. The addition of red bell peppers and snap peas not only adds color but also provides a crunchy texture that complements the creamy sauce.
The red curry paste is essential for imparting that signature Thai flavor, while coconut milk brings a luscious creaminess to the dish. Fish sauce and brown sugar enhance the overall taste, creating a perfect balance of savory and sweet. Fresh basil or cilantro adds a fragrant finish, making each bite a delightful experience.
Simple Steps to a Delicious Meal
Preparing this prawn curry is straightforward and can be accomplished in about 30 minutes. Start by heating vegetable oil in a skillet and sautéing onions, garlic, and ginger until fragrant. This step lays the foundation for the rich flavors to come.
Next, stir in the red curry paste, allowing it to cook for a minute before adding the coconut milk, fish sauce, and brown sugar. This mixture will simmer, creating a luscious sauce that envelops the prawns and vegetables beautifully.
Cooking the Prawns to Perfection
Once the sauce is ready, it’s time to add the prawns, bell pepper, and snap peas. Cook until the prawns turn pink and are cooked through, which typically takes about 5-7 minutes. This quick cooking method ensures the prawns remain tender and juicy, while the vegetables retain their vibrant color and crunch.
After removing the skillet from the heat, garnish the dish with fresh basil or cilantro. This final touch not only adds visual appeal but also enhances the aroma, making the dish even more inviting.
Serving Suggestions for a Complete Meal
To serve, present the Thai Red Curry Loaded Prawns in a bowl alongside fluffy white rice or noodles. The rice acts as a perfect canvas to soak up the creamy red curry sauce, ensuring that every bite is packed with flavor.
For an extra burst of freshness, include lime wedges on the side. A squeeze of lime juice over the dish brightens the flavors and adds a refreshing contrast to the richness of the curry.
Why This Dish is a Must-Try
This Thai Red Prawn Curry Recipe is not just a meal; it’s an experience that transports you to the heart of Thailand with each bite. The combination of coconut milk, red curry paste, and fresh ingredients creates a dish that is both comforting and exciting.
Whether you’re a fan of curry shrimp or new to Thai cuisine, this prawn coconut curry is sure to please. With its vibrant colors and enticing aromas, it’s perfect for sharing with family and friends or enjoying as a special treat for yourself.
Easy Thai Prawn Curry Recipe
This prawn curry is made with tender prawns simmered in a fragrant red curry sauce, enriched with coconut milk for creaminess. The dish takes about 30 minutes to prepare and serves 4 people, making it a fantastic option for a satisfying meal.
Ingredients
- 1 lb (450g) large prawns, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Fresh basil or cilantro for garnish
- Lime wedges for serving
- Steamed rice or noodles for serving
Instructions
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
- Sauté Aromatics: Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.
- Add Curry Paste: Stir in the red curry paste and cook for another minute until fragrant.
- Pour in Coconut Milk: Add the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a simmer.
- Cook the Prawns: Add the prawns, bell pepper, and snap peas. Cook for 5-7 minutes, or until the prawns are pink and cooked through.
- Garnish and Serve: Remove from heat and garnish with fresh basil or cilantro. Serve hot with lime wedges and steamed rice or noodles.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 25g
- Carbohydrates: 12g