Description
A flavorful Thai prawn curry with a rich coconut base and aromatic spices.
Ingredients
Scale
- 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
Instructions
- Heat vegetable oil in a pan over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for 1-2 minutes.
- Add red curry paste, stirring until fragrant.
- Pour in coconut milk and bring to a simmer.
- Add prawns, fish sauce, and sugar. Cook until prawns are pink and cooked through.
- Add bell pepper and green beans, cooking for an additional 3-4 minutes.
- 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