Thai Cuisine has been on our menu several times since the first we tried it at a fine dining restaurant. It’s really tasty, divine and comforting. Prawns or Chicken in Thai red curry with Thai Basil rice is always on my list. Having made this a couple of times now, I felt it to be the right time to publish the recipe.
Thai Red curry pastes are available easily in the markets now days but here I chose to make my own curry paste. The recipe is not so authentic but the available ingredients made it taste more authentic. It is great for a stress free supper to impress your family and friends. It is extremely easy and tasty, will definitely tempt you to make it again and again. This delicious curry is perfect for a weekend meal that the end of your meal will make you say, “That just wasn’t enough”, no matter how much quantity you made.
The red curry paste also known as the “Khruang Gaeng” is the common curry paste. Traditionally the paste is made with a mortar and pestle but I decided to follow a lazy man’s method of using a food processor. Once the paste is made, you can store it in a freezer in an airtight container for a month without losing any flavour. I substituted the fish sauce “Naam Bplaa” with light soy sauce as I didn’t get a Thai Fish sauce brand. I didn’t want to use the other local brands as they vary greatly in quality and fishiness. I skipped the lemon grass and even the authentic shrimp paste “Guh Bee” as it is very pungent and has to be stored very carefully. (Actually I don’t like the smell of it). Finally I stirred up my own version of Prawns in Thai red Curry.
Thai Red Curry paste
- Dry red chillies – 16- 21 nos. (deseeded).
- Garlic- 5 cloves.
- Galangal – 1 inch piece.
- Ginger- 1 inch piece.
- Kaffir lime leaves- 3-4 nos.
- Shallots- 3-4 nos. or Red onion – half.
- Coriander powder- 2 teaspoons.
- Cumin- 1 teaspoon.
- Soya bean oil – 1 tablespoon.
- Salt to taste.
Method for red curry paste:-
Soak the dry red chillies in warm water for 15 -20 minutes. Transfer to a food processor or a stone mortar. Add in all the other ingredients and ground them to a fine smooth paste. Divide into two parts and Store in an airtight container in your freezer compartment. Use one part to make the prawn curry. ( Click here to see what I did with the other half.)
Thai Prawn Curry
It’s a warming low fat prawn curry full of calcium and iron, which can be stirred up fast in not more than 15 minutes once you have the paste ready. If you are looking for a different version, you can also try it with chicken instead of prawns as it is perfect with chicken too.The quantity made here is enough for two large portions served with any Thai style rice (Jasmine Rice or Basil Rice) or plain rice.
- Red Curry paste – 50 grams or one part (refer the above curry paste recipe).
- Small Prawns – 250 grams (frozen).
- Coconut milk – 200 ml.
- Kaffir lime leaves – 3 nos.
- Shallots 2 nos. or half red onion sliced.
- Light brown sugar- 2 Teaspoons.
- Light soy Sauce- 2 Teaspoons.
- Lime juice- 2 Teaspoons.
- Vegetable or Soya bean oil- 2 Tablespoon.
- Salt to taste.
- Wash and devein the prawns. Apply lime juice and season with salt. Keep aside.
- Take a big wok or a casserole pan. Gently heat vegetable oil or soya bean oil. Add the sliced onions and stir fry till slightly crisp.
- Add the curry paste to it and stir in for a minute. Pour in the coconut milk with the lime leaves and keep stirring on medium heat for a minute.
- Add the prawns and stir till cooked. (Two minutes is enough for small prawns to cook).
- Add the light soy sauce, brown sugar or palm sugar and season with salt as per taste. (Keep checking salt as its added in the curry paste and prawns). Stir to combine and finish. Serve hot with rice.