Thai Prawn Curry
If you’re looking for a dish that brings the vibrant flavors of Thai cuisine right to your kitchen, this Thai Prawn Curry is a must-try! Combining succulent prawns with creamy coconut milk and aromatic spices, this recipe is quick to prepare and perfect for a weeknight dinner or a special occasion. Paired with fluffy brown basmati or jasmine rice, it offers a delightful balance of textures and flavors. Let’s dive into the essentials of this delicious dish!
Why You’ll Love This Recipe
– Quick and easy to make in under 30 minutes.
– Packed with flavor and nutrients, making it a healthy option.
– Versatile; can be easily adjusted to suit your taste preferences.
– Perfect for meal prep or serving guests.
– Comforting and satisfying with the perfect balance of spice and creaminess.
The Essentials
To create the perfect Thai Prawn Curry, you will need the following ingredients:
- 130g brown basmati rice or brown jasmine rice – A nutritious base that complements the curry.
- 2 tablespoons extra-virgin olive oil or vegetable oil – For sautéing the vegetables and prawns.
- 1 carrot, thinly sliced into half-moons – Adds sweetness and crunch.
- 1 red bell pepper, thinly sliced – Provides color and a mild sweetness.
- 2 garlic cloves, grated – Essential for depth of flavor.
- 1 teaspoon ginger, grated (optional) – Adds warmth and a touch of spice.
- 1 tablespoon Thai red curry paste – The star of the show, bringing authentic Thai flavor.
- 200ml full-fat coconut milk (about ¾ of a can) – For creaminess and richness.
- 1 teaspoon vegetable stock powder, or half a stock cube – Enhances the savory flavor.
- 150g raw king prawns, heads and shell removed – The main protein source, tender and juicy.
- 1 lime – For zest and a fresh finish.
- 3 tablespoons fresh coriander, finely chopped – To garnish and add a fresh herbaceous note.
Kitchen Gear Checklist
To make this Thai Prawn Curry, gather the following kitchen tools:
- Large skillet – For cooking the curry and sautéing the ingredients.
- Pot – For cooking the rice.
- Grater – To grate garlic and ginger.
- Measuring spoons – For accurate measurements.
- Serving spoon – For serving the curry.
- Cilantro cutter or knife – For chopping fresh coriander.
Thai Prawn Curry Made Stepwise
Step 1: Cook the Rice
Begin by rinsing the brown basmati or jasmine rice under cold water until the water runs clear. In a pot, combine the rice with double the amount of water (260ml) and a pinch of salt. Bring to a boil, cover, and let it simmer for about 30-35 minutes until tender. Once cooked, fluff with a fork and set aside.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, add 2 tablespoons of extra-virgin olive oil or vegetable oil. Once hot, toss in the sliced carrot and red bell pepper. Sauté for about 4-5 minutes until they begin to soften.
Step 3: Add Aromatics
Next, add the grated garlic and ginger (if using) to the skillet. Stir for about 1 minute until fragrant, being careful not to let them burn.
Step 4: Incorporate the Curry Paste
Add 1 tablespoon of Thai red curry paste to the skillet. Stir well to coat the vegetables, allowing the paste to cook for a minute to release its flavors.
Step 5: Pour in Coconut Milk
Slowly pour in the 200ml of full-fat coconut milk, stirring to combine with the curry paste and vegetables. Add 1 teaspoon of vegetable stock powder or half a stock cube, and mix well.
Step 6: Cook the Prawns
Bring the mixture to a gentle simmer, then add the raw king prawns. Cook for about 3-4 minutes until they turn pink and opaque. Be careful not to overcook them.
Step 7: Final Touches
Remove the skillet from heat and squeeze in the juice of half a lime. Stir in 3 tablespoons of finely chopped fresh coriander. Taste and adjust seasoning as desired.
Step 8: Serve
Serve the Thai Prawn Curry over a bed of fluffy brown rice. Garnish with additional coriander and lime wedges for a fresh finish.
Fit It to Your Goals
Here are a few ways to adapt this Thai Prawn Curry to fit your dietary needs:
- Vegetarian/Vegan Option: Replace prawns with firm tofu or chickpeas.
- Lower-Carb Option: Serve with cauliflower rice instead of brown rice.
- Spicy Option: Add sliced red chilies or more curry paste for extra heat.
- Increase Veggies: Add more vegetables like broccoli, snap peas, or zucchini.
Notes on Ingredients
The ingredients in this Thai Prawn Curry are all about balance. The creamy coconut milk works beautifully with the spicy red curry paste, while the vegetables provide essential nutrients and texture. Feel free to experiment with different vegetables or proteins to make it your own!
- Coconut Milk: Full-fat coconut milk gives the best creamy texture, but light coconut milk can be used for a lighter version.
- Prawns: Fresh or frozen prawns can be utilized; just ensure they are fully thawed if using frozen.
- Red Curry Paste: This is a key ingredient for authentic flavor; adjust the quantity to your spice tolerance.
Storage & Reheat Guide
This Thai Prawn Curry is perfect for meal prepping! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat in the microwave or on the stovetop until warmed through. If the curry thickens upon storage, simply add a splash of water or coconut milk to loosen it up.
- Freezing: You can freeze the curry without the rice for up to 2 months. Thaw in the fridge overnight before reheating.
- Rice Storage: Store leftover rice in a separate container, and it can last for up to 4 days in the fridge.
Quick Q&A
Can I use frozen prawns for this recipe?
Absolutely! Just ensure to thaw them completely before adding them to the curry.
What can I substitute for red curry paste?
If you don’t have red curry paste, you can use yellow curry paste or make a homemade version using spices like cumin, coriander, and turmeric.
Can I add other vegetables to this curry?
Yes! Feel free to incorporate any vegetables you have on hand, such as bell peppers, green beans, or spinach for added nutrients.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep! Just store the curry and rice separately to maintain texture and freshness.
Cook This Next
If you enjoyed this Thai Prawn Curry, you might also love:
- Thai Green Curry – A vibrant and aromatic alternative.
- Spicy Red Curry Noodles – A comforting noodle dish with a kick.
- Coconut Chicken Soup – A deliciously creamy soup perfect for chilly evenings.
- Classic Pad Thai – A staple Thai dish that never disappoints.
Ready, Set, Cook
Now that you have all the insights, ingredients, and steps to create a mouthwatering Thai Prawn Curry, it’s time to head to your kitchen! This dish is not only delicious but also a fantastic way to enjoy the rich flavors of Thai cuisine. Gather your ingredients, follow the steps, and savor every bite of this delightful curry. Happy cooking!
Thai Prawn Curry
Ingredients
Equipment
Method
- Begin by rinsing the brown basmati or jasmine rice under cold water until the water runs clear. In a pot, combine the rice with double the amount of water (260ml) and a pinch of salt. Bring to a boil, cover, and let it simmer for about 30-35 minutes until tender. Once cooked, fluff with a fork and set aside.
- In a large skillet over medium heat, add 2 tablespoons of extra-virgin olive oil or vegetable oil. Once hot, toss in the sliced carrot and red bell pepper. Sauté for about 4-5 minutes until they begin to soften.
- Next, add the grated garlic and ginger (if using) to the skillet. Stir for about 1 minute until fragrant, being careful not to let them burn.
- Add 1 tablespoon of Thai red curry paste to the skillet. Stir well to coat the vegetables, allowing the paste to cook for a minute to release its flavors.
- Slowly pour in the 200ml of full-fat coconut milk, stirring to combine with the curry paste and vegetables. Add 1 teaspoon of vegetable stock powder or half a stock cube, and mix well.
- Bring the mixture to a gentle simmer, then add the raw king prawns. Cook for about 3-4 minutes until they turn pink and opaque. Be careful not to overcook them.
- Remove the skillet from heat and squeeze in the juice of half a lime. Stir in 3 tablespoons of finely chopped fresh coriander. Taste and adjust seasoning as desired.
- Serve the Thai Prawn Curry over a bed of fluffy brown rice. Garnish with additional coriander and lime wedges for a fresh finish.
Notes
- Feel free to substitute prawns with firm tofu or chickpeas for a vegetarian option.
- For a lower-carb option, serve with cauliflower rice instead of brown rice.
- Add sliced red chilies or more curry paste for a spicier kick!
