Thai Prawn Recipe

Prawns: Peeled and deveined, these are the main protein of the dish.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Adds a pungent, aromatic flavor.

Red curry paste: Provides the spicy and flavorful base of the dish.

Coconut milk: Adds creaminess and balances the heat of the curry paste.

Fish sauce: Adds a salty, umami flavor.

Lime juice: Provides a tangy, fresh acidity.

Sugar: Balances the flavors with a touch of sweetness.

Basil leaves: Fresh and aromatic, used as a garnish.

When stir-frying the garlic and red curry paste, ensure the heat is at a medium level to prevent burning. This allows the flavors to meld together perfectly. Adding the prawns at the right moment is crucial; cook them just until they turn pink to avoid overcooking, which can make them rubbery. When incorporating the coconut milk, fish sauce, lime juice, and sugar, stir continuously to achieve a smooth and well-blended sauce. Finally, add the fresh basil leaves just before serving to maintain their vibrant color and fresh flavor.

• prawns - Substitute with chicken breast: Chicken breast can be used for a similar protein content and texture, though it will lack the seafood flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements Thai cuisine well.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can still enhance the dish.

• red curry paste - Substitute with green curry paste: Green curry paste offers a different but still authentic Thai flavor profile.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy alternative, though it will change the flavor slightly.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor but is plant-based.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and freshness.

• sugar - Substitute with honey: Honey adds sweetness with a slight floral note.

• fresh basil leaves - Substitute with fresh cilantro: Fresh cilantro offers a different but still vibrant herbaceous note.

• Allow the Thai prawn dish to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled prawns and sauce into an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.

• If you plan to consume the dish within a few days, store it in the refrigerator. The Thai prawn recipe can be refrigerated for up to 3 days.

• For longer storage, consider freezing. Place the prawn curry in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of preparation. This helps you keep track of how long the dish has been stored.

• When ready to eat, thaw the frozen prawn curry in the refrigerator overnight. This gradual thawing process helps maintain the dish's texture and flavor.

• Reheat the Thai prawn curry gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.

• If the sauce appears too thick after reheating, add a splash of coconut milk or water to achieve the desired consistency.

• Garnish with fresh basil leaves just before serving to revive the dish's vibrant flavors and aroma.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of coconut milk or vegetable oil to prevent sticking.
  3. Add the leftover Thai prawn recipe to the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes until the prawns are heated through and the sauce is bubbling.

• Microwave Method:

  1. Transfer the Thai prawn recipe to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the dish halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals if needed, until the prawns are hot.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the Thai prawn recipe in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through.
  5. Check to ensure the prawns are heated through and the sauce is hot.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack.
  2. Place the Thai prawn recipe in a heatproof dish that fits in the steamer.
  3. Steam over boiling water for about 5-7 minutes.
  4. Ensure the prawns are heated through and the sauce is hot.

• Sous Vide Method:

  1. Place the Thai prawn recipe in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  2. Set your sous vide machine to 60°C (140°F).
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. Remove from the bag and serve immediately.

• Wok: A wok is ideal for stir-frying due to its high sides and even heat distribution.

• Spatula: A spatula is essential for stirring and mixing ingredients in the wok.

• Measuring spoons: Measuring spoons are used to accurately measure the vegetable oil, red curry paste, fish sauce, lime juice, and sugar.

• Garlic press: A garlic press makes it easy to mince the garlic cloves quickly and efficiently.

• Cutting board: A cutting board provides a safe surface for preparing the prawns and other ingredients.

• Chef's knife: A chef's knife is used for chopping and preparing the garlic and other ingredients.

• Measuring cup: A measuring cup is used to measure the coconut milk accurately.

• Serving dish: A serving dish is used to present the finished Thai prawn dish attractively.

• Tongs: Tongs are useful for handling the prawns while cooking to ensure they are evenly cooked.

• Ladle: A ladle is helpful for serving the prawns and sauce into the serving dish.

Prep ingredients ahead: Measure and prepare all ingredients like garlic, red curry paste, and prawns before starting to cook.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Ready-to-use prawns: Purchase peeled and deveined prawns to avoid the hassle of cleaning them.

One-pan cooking: Use a wok or large pan to cook everything together, reducing the number of dishes to wash.

Simmer with lid: Cover the wok while simmering to speed up the cooking process and thicken the sauce faster.