Name: Red prawn curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: asian
Ingredients: 18.20 gm peanut oil; 2-84.00 gm Thai red curry paste; 20.00 ml grated fresh ginger; 2 garlic cloves, crushed; 1 large red chilli, deseeded, thinly sliced; 1 small red onion, thinly sliced; 1 lemongrass stem (white part only), bruised; 2 makrut lime leaves*; 250.00 ml Thai basil leaves*; 250.00 ml coriander leaves; 60ml fish sauce; 22.00 gm sweet chilli sauce; 300ml chicken style liquid stock; 125ml coconut cream; 500g green prawns, peeled (tails intact), deveined; 31.50 gm lime juice; Steamed brown rice, to serve

Red prawn curry

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Quick and easy vibrant prawn curry with minimal prep and cook time.

Ingredients:

18.20 gm peanut oil
2-84.00 gm Thai red curry paste
20.00 ml grated fresh ginger
2 garlic cloves, crushed
1 large red chilli, deseeded, thinly sliced
1 small red onion, thinly sliced
1 lemongrass stem (white part only), bruised
2 makrut lime leaves*
250.00 ml Thai basil leaves*
250.00 ml coriander leaves
60ml fish sauce
22.00 gm sweet chilli sauce
300ml chicken style liquid stock
125ml coconut cream
500g green prawns, peeled (tails intact), deveined
31.50 gm lime juice
Steamed brown rice, to serve

Instructions:

In a wok over medium-high heat, sizzle in oil the curry paste, ginger, and garlic until aromatic, about 1-2 minutes.
Toss in chili, onion, lemongrass, lime leaves, and half of the basil and coriander. Cook over high heat for 1 minute. Pour in sauces, stock, and coconut cream, and bring to a gentle simmer.
Cook prawns over medium heat for 5 minutes. Remove from heat, then stir in juice, basil, and coriander. Serve with rice.

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