I went out this morning and spared not a thought for my recipe before I left, so a visit to the Library was called for. This Thai curry is inspired by one of Gordon Ramsay's recipe. It is definitely a curry for when you are in a hurry. He used lobster tails: I used some fresh prawns from Australia. It cost $2-50 for 6, so $10 worth would make a proper meal for four. You could substitute some chicken, pork or extra vegetables in place of the lobster tails. There were no Kaffir Lime leaves to be had today in any shops, so I just missed them out altogether.
Once you have assembled all the ingredients, there is hardly any preparation and the curry is ready in the time it takes to cook the rice.
I made some quick Asian greens to go with the curry and rice. It is a perfect and speedy recipe!!
NB An Australian tablespoon is 20ml.
Thai Red Prawn Curry serves 4
- 2 tbspn vegetable oil
- 3 tbspn red curry paste
- 5 Kaffir Lime leaves
- 400ml coconut milk
- 1 tbspn fish sauce
- 800g raw prawns (or whatever you choose as a substitute)
- 200g beanshoots
- 1 tspn lime juice
- 1 tspn caster sugar (or palm sugar)
- 1 1/2 cups rice
For the Asian Greens
- 1 tbspn vegetable oil
- 1 tspn sesame oil
- 400-600g bok choy or similar greens
- 1 clove of garlic, sliced
- 2 tbspn soy sauce
- 1 tbspn oyster sauce
Assemble everything you need. Cook the rice by whichever method you prefer. I used my rice cooker. You may want to prepare the prawns now if you have more than 6. I de-head and de-tail, take off the shell and then clean out the little black line at the back.
To make the curry, heat a large pan or frypan and add the oil and the curry paste and cook for 2 minutes.
Then pour in the coconut milk, fish sauce and add the Kaffir Lime leaves if you have any. Bring to the boil.
Add the beanshoots, prawns, fish sauce and sugar and cook for 5 minutes, stirring if necessary.
While the curry is finishing off, make the Asian greens by first washing and slicing the greens lengthwise. Heat the oils in a hot pan and add the greens and garlic. Cook for a minute then add the soy and oyster sauce and a splash of water. Turn a few times until the greens are all coated and wilted.
Stir the lime juice into the curry and serve with the rice and Asian greens.