Red prawn curry

Red prawn curry

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It only takes a few minutes prep and a flash in the wok to make this vibrant prawn curry.

The ingredient of Red prawn curry

  1. 1 tablespoon peanut oil
  2. 2-3 tablespoons Thai red curry paste
  3. 1 tablespoon grated fresh ginger
  4. 2 garlic cloves, crushed
  5. 1 large red chilli, deseeded, thinly sliced
  6. 1 small red onion, thinly sliced
  7. 1 lemongrass stem (white part only), bruised
  8. 2 kaffir lime leaves*
  9. 1 cup Thai basil leaves*
  10. 1 cup coriander leaves
  11. 1/4 cup (60ml) fish sauce
  12. 1 tablespoon sweet chilli sauce
  13. 300ml Massel chicken style liquid stock
  14. 1/2 cup (125ml) coconut cream
  15. 500g green prawns, peeled (tails intact), deveined
  16. 1 1/2 tablespoons lime juice
  17. Steamed brown rice, to serve

The instruction how to make Red prawn curry

  1. Heat oil in a wok over medium-high heat. Add curry paste, ginger and garlic, and stir-fry for 1-2 minutes until fragrant.
  2. Add chilli, onion, lemongrass, lime leaves, and half the basil and coriander, and stir-fry for 1 minute. Add sauces, stock and coconut cream, then bring to a simmer.
  3. Add prawns and cook over medium heat for 5 minutes. Remove from heat. Add juice and remaining basil and coriander. Serve with rice.

Nutritions of Red prawn curry

fatContent: 272.699 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 21 grams protein
sodiumContent:

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