Thai Red Prawn Curry

This authentic Thai Red Prawn Curry is delicious. Add the Prawn heads to the pan whilst cooking. The Prawn heads have a wonderful flavour and may be served as part of the curry.

With this Red Prawn Curry Recipe, you can change the recipe to fit the number of people you want to cook for. You can do this by altering the number of people in the recipe. This will change all of the ingredients and show you what you require.

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Thai Red Prawn Curry

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Recipe by Chris Cooper Course: MainCuisine: ThaiDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

332

kcal
Total time

0

minutes

Thai Red Prawn Curry

Ingredients

  • 500 Grams 500 raw prawns

  • 480 ml 480 coconut milk

  • 2 tbsp 2 Thai Red curry paste

  • 2 tbsp 2 fish sauce

  • 1 1 fresh red chili, with seeds chopped

Directions

  • Shell and devein prawns but preserve heads wash prawn heads well discarding only the hard top shell.
  • Put the coconut milk into a pan with the curry paste fish sauce and the fresh chili bringing it slowly to a simmering point whilst stirring.
  • dd prawns and prawn heads and cook uncovered stirring frequently on low heat until prawns are cooked and flavors mellow this will be approximately 15 minutes.
  • Serve hot with rice and other compliments.

Notes

  • The curry is even better prepared ahead and reheated when required.
  • The prawn heads have a wonderful flavor and may be served as part of the curry.

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Thai red prawn curry

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