The
Perfect Delicious Easy 10-15 minute Thai Spicy Red or Green Curry. Served with
Fragrant Sticky Thai Rice or Noodles.
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Spicy Prawn Thai Red Curry
Basic Ingrediants for a Thai Red/Green Curry
1) A jar of Blue Dragon red or green curry paste ( green curry tends to be a
little spicier it has more chillies in it than red) Use about a 1/4 of a jar,for
2 people.
2) 1 Large onion chopped.
3) 3 Cloves of garlic finely sliced,
4) A piece of fresh ginger finely sliced, about thumb sized ( the ginger is
optional but I think it gives a boost of flavour to the curry.
5) Chopped broccoli ( amount added to your preferance) If you can find it
purple sprouting is best.
6) A satchet of coconut cream, or a tin of coconut milk, a low fat/light one
if watching your weight. I prefer coconut cream.
7) A bunch of fresh basil leaves to add at end of cooking. ( If you can find
it holy basil is best )
8) Red or Green pepper chopped
10) Red or Green chillie finely chopped for garnish at end of cooking,
optional depends on how hot you like your curry.
11) 3 sliced mushrooms.
12) Prawns- or chicken,firm flesh fish such as monk fish,or
meat.
13) 2 tbs of virgin olive oil.
I have cooked Thai curry many times using all fresh ingrediants, eg. lemon
grass, shrimp paste etc., but I find the ready made paste extreemly good and
very time saving, and far much easier.
Cooking Time about 10-15 minutes.
Preperation and cooking curry.
Heat oil in a solid pan, add onions and red or green pepper, ( depends on if
using red or green curry paste ) add sliced mushrooms and chopped broccoli, fry
gently till soft, add curry paste about 1/4 of a jar ( for enough for two people
) fry gently for about 3 minutes, add a small amount of water if sauce starts
burning and sticking to pan. Add fresh ginger root if using, add coconut milk
about 1/2 a tin to start with you can always add more later if needed, depends
how thick you want your sauce. If using coconut cream satchet, melt in a cup of
boiling water then add to curry sauce. Bring to the boil stiring continuously to
prevent sticking.
Add washed prawns, you can either use ready cooked or raw, if using raw
prawns run a knife along the back of the prawn and remove the thin black vein
you should see. I prefer using raw or cooked prawns left in their shells during
cooking as the shell adds flavour to the sauce. Cook till sauce thickens and
prawns are either cooked if raw, or heated through if ready cooked. Prawns that
are raw without shells should be cooked until pink, about 3 minutes depends on
size of prawns. Raw prawns with shells will take longer about 5
minutes.
Once prawns are cooked add crushed basil leaves, and if you want a thinner
sauce add more coco nut milk or water if using satchet cream
coconut.
Plate up adding either fragrant Thai sticky rice or noodles.
If you require a hotter sauce now sprinkle with the chopped chillies to
garnish.
If you cooked prawns in their shells it is easier to eat if you de-shell
them before putting them on the plate, also take out the thin vein in the back
of the prawn with a knife. They look better left with their shells on when
plated up but does make for a messy pair of hands! maybe leave one or two prawns
in their shells for presentation on the plate.
I hope you enjoy this curry as much as I do it’s
one of my favourites.
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Davesnumerouno's Blog 