Thai Red Prawn Curry
Key Takeaways
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Benefit | Description |
|---|---|
Authentic Thai Flavor | This Thai Red Prawn Curry recipe delivers the rich, complex flavors of traditional Thai cuisine right in your kitchen. |
Impressive Presentation | The vibrant red curry sauce and succulent prawns make for a visually stunning dish that’s sure to impress. |
Customizable | Easily adjust the heat level and try different variations to suit your taste preferences. |
Nutrient-Rich | Packed with protein, vitamins, and minerals from the prawns, coconut milk, and aromatic spices. |
What is Thai Red Prawn Curry?
Thai Red Prawn Curry, also known as Phong Karee Goong, is a beloved dish from the streets of Thailand. It features juicy prawns simmered in a rich, fragrant red curry sauce made with coconut milk, red curry paste, and a blend of aromatic spices.
Why is Thai Red Prawn Curry so popular?
This curry’s popularity stems from its incredible depth of flavor and balance of spices. The combination of creamy coconut milk, vibrant red curry paste, and fresh prawns creates an unforgettable taste that keeps people coming back for more.
What are the benefits of making Thai Red Prawn Curry at home?
Crafting this Thai classic at home allows you to control the ingredients and adjust the spice level to your liking. Plus, it’s a cost-effective way to enjoy an authentic Thai experience without leaving your kitchen.
Ingredients
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Ingredient | Amount |
|---|---|
Raw prawns | 500 grams |
Coconut milk | 480 ml |
Thai Red curry paste | 2 tbsp |
Fish sauce | 2 tbsp |
Fresh red chili, with seeds chopped | 1 |
What Each Ingredient Adds
- Prawns: The star of the dish, providing a delicious source of protein and a slightly sweet flavor.
- Coconut Milk: Lends a rich, creamy texture and subtly sweet taste to the curry sauce.
- Thai Red Curry Paste: Packed with aromatic spices like lemongrass, galangal, and red chilies, this paste is the foundation of the dish’s bold flavor.
- Fish Sauce: Adds an umami depth and saltiness to the curry.
- Fresh Red Chili: Provides a touch of heat and freshness.
Preparation Time and Servings
- Preparation Time: 20 minutes
- Servings: 4
Hints and Tips
- Use fresh, high-quality prawns for the best flavor and texture.
- Adjust the amount of red curry paste to control the heat level.
- For a thicker sauce, simmer the curry a bit longer to allow the coconut milk to reduce.
- Squeeze in some fresh lime juice just before serving to add a bright, citrusy note.
Variations
- Vegetable Thai Red Prawn Curry: Add your favorite veggies like bamboo shoots, baby corn, or Thai eggplant for extra nutrition.
- Thai Red Chicken Curry: Swap out the prawns for chicken thighs or breast for a heartier protein option. Check out our Thai Green Chicken Curry Recipe for inspiration.
- Thai Red Beef Curry: For a rich and robust twist, try using tender beef chunks instead of prawns. Our Red Thai Beef Curry Recipe is a great example.
Serving Suggestions
- Steamed Jasmine or Basmati rice is the classic accompaniment to soak up the flavorful curry sauce.
- Pair it with fresh herbs like cilantro, basil, or mint for added aroma and freshness.
- Serve with a side of Thai Egg Fried Rice for a complete Thai-inspired meal.
- Top with crushed peanuts or crispy fried shallots for a crunchy texture contrast.
Nutrition Values
(per serving)
- Calories: 450
- Total Fat: 35g
- Saturated Fat: 25g
- Cholesterol: 220mg
- Sodium: 1200mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Total Sugars: 5g
- Protein: 25g
Difficulty Level: Easy
This Thai Red Prawn Curry recipe is relatively easy to prepare, making it a great option for weeknight dinners or impressing guests without too much hassle. The most time-consuming part is prepping the prawns, but the actual cooking process is straightforward and doesn’t require advanced culinary skills.
Storage
Leftover Thai Red Prawn Curry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the curry to a saucepan and gently warm it over medium heat, stirring occasionally, until heated through.
History of the Thai Red Prawn Curry
Thai curries have a rich history dating back centuries, with influences from various cultures and regions. Red curries, in particular, are believed to have originated in central Thailand, where the distinctive red curry paste was first created using a blend of dried red chilies, galangal, lemongrass, and other aromatic spices.
Adding prawns to this flavorful curry was a natural choice, as seafood has long been a staple in Thai cuisine, especially in coastal regions. The combination of the rich, creamy coconut milk-based sauce and the fresh, succulent prawns quickly became a beloved dish, enjoyed by locals and visitors alike.
Today, Thai Red Prawn Curry remains a popular menu item in Thai restaurants worldwide and a beloved home-cooked meal for those seeking to recreate the authentic flavors of Thailand.
Conclusion
Thai Red Prawn Curry is a true taste sensation that perfectly captures the bold and complex flavors of Thai cuisine. With this easy-to-follow recipe, you can now enjoy the vibrant red curry sauce, succulent prawns, and aromatic spices in the comfort of your own home.
Whether you’re a seasoned Thai food lover or new to the world of curries, this dish is sure to impress with its depth of flavor and beautiful presentation. So, gather your ingredients, fire up the stove, and prepare to transport your taste buds to the streets of Thailand with every savory bite.
FAQs
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns, but be sure to thaw them completely and pat them dry before adding them to the curry.Is Thai Red Curry Paste spicy?
Thai Red Curry Paste does have a moderate level of heat due to the inclusion of red chilies. However, you can adjust the amount used in the recipe to suit your preferred spice level. Check out our recipe for an Authentic Thai Red Curry Paste.Can I substitute the fish sauce with something else?
If you prefer not to use fish sauce, you can substitute it with soy sauce or vegetable stock for a similar umami flavor.How do I make this recipe vegetarian/vegan?
To make a vegetarian/vegan version, simply omit the prawns and use your favorite veggies instead. You can also substitute the fish sauce with soy sauce or vegetable stock. Try our Easy Vegan Thai Red Curry Recipe for inspiration.Can I use lite coconut milk instead of regular?
While you can use lite coconut milk, the curry may not be as rich and creamy. Regular coconut milk will provide the most authentic flavor and texture.How long can I store leftovers?
Leftover Thai Red Prawn Curry can be stored in an airtight container in the refrigerator for up to 3 days.What’s the difference between Thai Red Curry Paste and other curry pastes?
Thai Red Curry Paste is made with a blend of dried red chilies, garlic, shallots, galangal, lemongrass, and other aromatic spices. This specific combination gives it a distinct flavor compared to Thai Green Curry Paste or Thai Yellow Curry Paste.Can I use shrimp instead of prawns?
Yes, you can absolutely substitute shrimp for prawns in this recipe. Just be mindful of the cooking time, as shrimp may cook a bit faster than prawns.What are some good side dishes to serve with this curry?
Some great side dish options include steamed jasmine rice, Thai Egg Fried Rice, fresh cucumber salad, or a simple green salad. You could also try our Khao Soi Gai (Thai coconut curry noodles) or Stir-Fried Beef recipes.Can I make this curry ahead of time?
Yes, this Thai Red Prawn Curry can be made ahead of time and actually benefits from letting the flavors meld together. Simply reheat the curry gently on the stovetop or in the microwave when ready to serve.
Thai Red Prawn Curry
4
servings15
minutes25
minutes450
kcal40
minutesThai 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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