Thai red prawn curry


Remember those pots of flavour that my friend gave me? Well, the next one I tried was the red prawn curry.

So, apart from the rice on the side, for the stew itself I needed to have this on hand: olive oil, peppers, coconut milk, tomatoes, prawns. Optional ingredients were basil leaves, 1 tbsp sugar and 1 lime. I should have used only half of the coconut milk, my prawns were swimming in the liquid!

The box contained three pots: garlic paste, Thai red paste, and Thai red garnish. Reading the ingredients, these are the usual cupboard ingredients that found their way into those pots: garlic, sugar, white wine vinegar, tomatoes, salt, Thai/fish sauce, pineapple juice, ginger, lemongrass, cayenne, cumin, coriander, galangal, red bell pepper, onion.

Very easy! And because it’s cooked in coconut milk, there’s not much worry which ingredient should go in first (it can be opted not to saute the garlic and onion)–one can just throw in everything together into the cooking pot.

14 responses to “Thai red prawn curry

    • I am so ashamed to admit that the prawns had been bought cooked and peeled ๐Ÿ˜… (hides in sooooo much shame ๐Ÿ˜ญ). Inconceivable back home, I’d be condemned ๐Ÿ˜ญ But yes, it was delicious! ๐Ÿ™‚ (I should mention that if this were back home people would just throw in the prawns with the shells–it adds flavour!) Enjoy your weekend, Dana โ™ฅ

  1. Yum! There’s no problem with prawns swimming in delicious sauce. That just means the rice will be that much tastier, too! ๐Ÿ˜€

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