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15 Minutes to Preparing Best Thai Prawns/Shrimp Red Curry

Thai Prawns/Shrimp Red Curry is the nomero uno that comes to many people’s thought when it arrives to a delightul meal. Today, we will tell you procedures on serving a appetizing Thai Prawns/Shrimp Red Curry.

Thai Prawns/Shrimp Red Curry

We hope you got insight from reading it, now let’s go back to thai prawns/shrimp red curry recipe. To make thai prawns/shrimp red curry you need 20 ingredients and 13 steps. Here is how you cook that.

First of all, below are the ingridients that you should prepare to cook Thai Prawns/Shrimp Red Curry:

  1. Prepare 250 grams of prawns or shrimp.
  2. You need 1 cup of water / coconut water.
  3. Get 1 cup of thick coconut milk.
  4. Provide 2 of medium onions fine paste.
  5. Get 1 of small onion small onion cut in four pieces and get petals.
  6. Take 1 tbsp of Ginger Garlic Paste.
  7. Take 1/2 tbsp of crushed peanuts.
  8. Take 2-3 of bird eye red chillies slit diagonally.
  9. Get for of Thai Red Curry Paste or Massaman curry paste.
  10. You need 10-15 of Lemon grass stems.
  11. Prepare 10-15 of dried red Kashmiri chillies soaked in warm water.
  12. Prepare 50 grams of thick Galangal.
  13. You need 4 inch of ginger.
  14. You need 10-15 of garlic cloves.
  15. Take 1 tbsp of fish sauce.
  16. Take 4 of shallots.
  17. Prepare 1 tsp of cardamom seeds.
  18. Get as taste of Salt.
  19. Use 1 tsp of groundnut oil.
  20. Use 1 tsp of Palm sugar (optional).

After preparing the ingridients, now we are set to make our delightful Thai Prawns/Shrimp Red Curry:

  1. The first step is to make curry paste which can preserved and refrigerated, I am not adding time of making this amazing aromatic and flavourful paste. Fry shallots pieces in oil for two minutes, and garlic, galangal, ginger, salt, cardamoms seeds, fry for 5 minutes, add soaked chillies and fish sauces. Cook it for 1 minutes and then make a fine paste. This paste can be used to make red curry 3 times..
  2. Wash prawns, devein and clean. Add pinch of salt and 1/2 lemon juice. Keep aside for a while..
  3. Make fine paste of 2 middle size onions, 1 tbsp ginger garlic paste, bird eye chilli, 1/2 lemon, 1/2 cup of red curry paste.
  4. In a wok or Kadhai, add 3 spoons of cooking oil (use olive, coconut or ground nut) fry chopped garlic and then fry onion paste, add ginger garlic paste, fry for 6-7 minutes.
  5. Now add red curry paste (if paste is thick or dry use some water to make it paste like) fry for 5 minutes till you can see oil starts to separate.
  6. Now add onion shallots or onion petals, two whole Kashmiri chillis (optional to make It more spicy) sauté for a minute and then add Prawns.
  7. You can crushed peanuts now over prawns.
  8. Add coconut water or normal water as per availability, of course coconut water will give you best results..
  9. Then add chopped bird eye chillies, and then cook for 2 monies so that prawns are well cooked, don’t over cook them..
  10. Once water is 20% reduced and you can see prawns.. turn off the flame and add coconut milk and mix it well, add salt to taste..
  11. Add 1/2 lemon juice in curry.
  12. Serve with hot sticky rice or over cooked basmati rice. You can also use Thai Jasmin rice..
  13. .

The packet frozen shrimps are totally tasteless and. This shrimp curry is my husband Michael's favorite Thai dish. Plump shrimp are simmered in a rich and fragrant coconut sauce infused with green chilies I made the Thai Shrimp Curry last night and it was AMAZING!! I added eggplant and red pepper and the feeling of love and creativity I feel when I. Thai Red Curry Shrimp. with jasmine rice and snow peas.

Recipe : Thai Prawns/Shrimp Red Curry

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