Thai Red Curry with Prawns
Description
Drop the takeout menu and have a home-made Thai seafood curry on the table in 20 minutes! This mouth-watering, aromatic seafood curry is the packed with flavour.
Directions
1. Heat a little oil in a heavy-based pot and gently fry onions, garlic, ginger and desiccated coconut until golden brown and aromatic.
2. Add the curry paste and fry for a further 30 seconds to release all its flavours.
3. Pour in the chicken stock and coconut milk and bring to a simmer.
4. Add the fish sauce, lime juice and sugar and taste the sauce. You may choose to add a little more fish sauce or sugar, depending on if you prefer your curry saltier or sweeter.
5. Bring to a simmer, add the prawns, cover with a lid and simmer for a few minutes, or until the prawns have turned pink and are cooked through.
6. To make the salsa, combine all the ingredients in a small bowl and season with black pepper.
7. Serve the curry with steamed jasmine rice and pineapple salsa.
Ingredients
For the Thai red curry:
- Vegetable oil; for frying
- 1 onion; peeled & thinly sliced
- 2 garlic cloves; peeled & crushed
- 1 piece of ginger; peeled & grated
- 2 tbsp. desiccated coconut
- 1 tbsp. Thai red curry paste
- Juice of 1 lime
- ¾ cup chicken stock
- 1 cup coconut milk
- 1 tsp. fish sauce
- 1 tsp. brown sugar
- 16 prawns; cleaned & deveined (heads left on)
- Jasmine rice; steamed, to serve
For the pineapple salsa:
- 1 pineapple; peeled & chopped
- 1 red chilli; finely sliced
- Zest of 1 lime
- Handful of fresh coriander; chopped
- Handful of fresh coconut shavings
- Black pepper