Oh my goodness, let me tell you about the magic of Thai cuisine! It’s a beautiful dance of flavors that just makes your taste buds sing. And when it comes to Thai prawn curry, wow, it truly stands out with its rich coconut base and aromatic spices that wrap around those juicy prawns like a warm hug. I remember the first time I made this dish—it was a rainy evening, and I needed something comforting yet exciting. The moment I stirred in that red curry paste and the kitchen filled with its incredible fragrance, I knew I was in for a treat. Trust me, this dish is not just a meal; it’s an experience that transports you straight to Thailand with every mouthful. You don’t want to miss this culinary adventure!

Ingredients for Thai Prawn Curry

• 500g prawns: Peeled and deveined, these succulent prawns are the star of the dish, providing a sweet and tender texture that pairs beautifully with the curry.
• 400ml coconut milk: This creamy base adds richness and depth, balancing the spices and bringing a luscious, velvety consistency to the curry.
• 2 tbsp red curry paste: A blend of aromatic spices, this paste infuses the dish with vibrant color and a kick of heat. Adjust to your spice preference!
• 1 tbsp fish sauce: This salty, umami-packed sauce enhances the overall flavor profile and is essential for an authentic Thai taste.
• 1 tbsp sugar: Just a touch of sweetness helps to balance the richness of the coconut milk and the heat from the curry paste.
• 2 tbsp vegetable oil: Used for sautéing, this oil provides a neutral base that allows the flavors of the aromatics to shine through.
• 1 onion: Finely chopped, this adds a foundational sweetness and depth to the curry, enhancing the overall flavor.
• 3 cloves garlic: Minced, these fragrant cloves bring a savory kick that is simply irresistible.
• 1-inch piece ginger: Grated, it adds warmth and a hint of spice that balances beautifully with the other flavors.
• 1 red bell pepper: Sliced, this adds a pop of color and crunch, making the dish visually appealing and delicious.
• 1 cup green beans: Trimmed, these provide a lovely texture and a fresh, slightly crisp bite that complements the prawns.
• Fresh basil leaves: For garnish, these fragrant leaves add a burst of freshness and a beautiful finishing touch.
• Juice of 1 lime: This bright acidity adds a zesty finish to the curry, enhancing all the flavors beautifully.

How to Prepare Thai Prawn Curry

Now, let’s dive into making this delightful Thai prawn curry! It’s all about layering those flavors and enjoying the cooking process. I promise, once you get the hang of it, you’ll be whipping this up like a pro!

Step 1: Sautéing Aromatics

Start by heating the vegetable oil in a large pan over medium heat. Once it’s shimmering, toss in the finely chopped onion. Sauté it for about 3-4 minutes until it’s translucent and soft. Then, add the minced garlic and grated ginger, cooking for another 1-2 minutes. You want to breathe in that incredible aroma—this step is crucial as it builds a flavorful foundation for your curry!

Step 2: Building the Curry Base

Next, stir in the red curry paste and let it cook for a minute until it becomes fragrant. This is where the magic happens! Pour in the creamy coconut milk and bring it to a gentle simmer. Let it bubble away for about 5 minutes, stirring occasionally. This simmering process helps meld the flavors, creating a rich and aromatic base that’s just irresistible.

Step 3: Cooking the Prawns

Now, it’s time to add the prawns along with the fish sauce and sugar. Stir everything together and watch as those prawns turn from gray to a beautiful pink! This should take about 4-5 minutes. Keep an eye on them—once they’re cooked through, they’ll be tender and juicy. You don’t want to overcook them, or they’ll become rubbery!

Step 4: Adding Vegetables and Finishing Touches

Finally, toss in the sliced red bell pepper and trimmed green beans. Cook for an additional 3-4 minutes until the veggies are vibrant and just tender. Finish it off with a squeeze of fresh lime juice and a sprinkle of basil leaves for that pop of freshness. Serve it up in a bowl, maybe with some jasmine rice on the side, and let the colors shine. Trust me, your guests will be wowed!

Nutritional Information

Here’s the estimated nutritional breakdown for one serving of this delightful Thai prawn curry: about 350 calories, 20g of fat (with 10g of saturated fat), and 25g of protein. You also get around 15g of carbohydrates and 3g of fiber, making it a balanced meal. Keep in mind that these values are estimates and can vary based on ingredient brands and specific measurements. Enjoy your flavorful journey without the guilt!

Why You’ll Love This Recipe

• Explosive Flavor: The combination of coconut milk and red curry paste creates a rich, aromatic flavor that’s simply irresistible.
• Quick and Easy: With just 15 minutes of prep and 20 minutes of cooking, you can have a delicious meal on the table in about half an hour!
• Versatile Ingredients: Feel free to swap out the prawns for tofu or your favorite veggies to suit your dietary needs.
• One-Pot Wonder: Everything cooks in one pan, making cleanup a breeze while you savor every bite.

Tips for Success

To make your Thai prawn curry truly shine, always use fresh, high-quality prawns—trust me, it makes a world of difference! Don’t skimp on the red curry paste; the flavor really hinges on it, so taste as you go and adjust to your heat preference. Also, keep an eye on the cooking times; overcooked prawns can turn tough, so as soon as they’re pink and opaque, they’re done! Lastly, fresh basil is a must for that aromatic finish—don’t skip it!

Variations of Thai Prawn Curry

If you’re looking to mix things up, there are plenty of delicious alternatives for this Thai prawn curry! For a vegetarian twist, swap the prawns for firm tofu or a medley of mixed vegetables like bell peppers, zucchini, and mushrooms. You can also adjust the spice level by using green curry paste for a milder flavor or adding fresh chilies for an extra kick. Want to get creative? Try adding pineapple chunks for a sweet and savory combo that’s simply divine!

Serving Suggestions

To truly elevate your Thai prawn curry experience, serve it alongside fragrant jasmine rice. The fluffy grains soak up that rich coconut sauce wonderfully! You could also pair it with a light cucumber salad for a refreshing crunch or some crispy spring rolls for that delightful contrast in texture. And don’t forget a wedge of lime on the side—just a squeeze can brighten every bite! Enjoy your culinary adventure!

Thai Prawn Curry: 5 Steps to Culinary Delight

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• Author: Julia marin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A flavorful Thai prawn curry with a rich coconut base and aromatic spices.

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Ingredients

Scale 1x2x3x

• 500g prawns, peeled and deveined
• 400ml coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• Fresh basil leaves for garnish
• Juice of 1 lime

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Instructions

1. Heat vegetable oil in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1-2 minutes.
4. Add red curry paste, stirring until fragrant.
5. Pour in coconut milk and bring to a simmer.
6. Add prawns, fish sauce, and sugar. Cook until prawns are pink and cooked through.
7. Add bell pepper and green beans, cooking for an additional 3-4 minutes.
8. Finish with lime juice and garnish with fresh basil leaves.

Notes

• Adjust the level of curry paste to control spiciness.
• Serve with jasmine rice for a complete meal.
• For a vegetarian option, substitute prawns with tofu or mixed vegetables.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 150mg

Keywords: thai prawn curry, coconut curry, seafood curry, thai cuisine