Thai Red Curry with Prawns

Thai Red Curry with Prawns

Ingredients:

  • Boiled rice 400 g
  • Prawns 300 g
  • Lemongrass 2 sticks
  • Tomato puree 1 teaspoon
  • 4 roast red peppers
  • Fresh coriander 40 g
  • 1 chilli
  • 2 cloves of garlic
  • Ginger 20 g
  • 4 kaffir lime leaves
  • Soy sauce 2 tablespoons
  • Fish sauce 1 teaspoon
  • Sesame oil 1 teaspoon
  • Sugar snap peas 200 g
  • Coconut milk 400 g
  • Lime juice 2 tablespoons
  • Olive oil

Cooking Instructions:

  1. To start, take 2 sticks of lemongrass and roughly chop them. Then, place into the food processor. At the same time add 1 teaspoon of tomato puree, along with 4 tinned peeled roast red peppers. Then, add 20 g of fresh coriander. Also, add 1 chilli and 2 cloves of garlic. Then, add 20 g of peeled ginger and 4 kaffir lime leaves. Crush all the ingredients.
  2. Then, add 2 tablespoons of olive oil and 2 tablespoons of soy sauce into the food processor. Next, add 1 teaspoon of fish sauce and 1 teaspoon of sesame oil. Give that a good mix.
  3. Heat the pan, add 1 teaspoon of olive oil. Get all the paste right into the pan. Then, add 300 g of prawns. Give the pan a little shake to make sure that all prawns are covered with the paste.
  4. Next, add 200 g of sugar snap peas and 400 g of coconut milk. Bring it to the boil, then, simmer for 3 minutes. Sprinkle 20 g of chopped coriander and cook literally for more 30 seconds. Then, add 2 tablespoons of lime juice.
  5. Serve with boiled rice prepared in advance.

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