Thai Prawn Curry Recipe

Prawns: Peeled and deveined, these are the main protein in the dish, offering a sweet and tender bite.

Vegetable oil: Used for cooking the curry paste and other ingredients, providing a neutral base.

Coconut milk: Adds a rich and creamy texture to the curry, balancing the heat of the curry paste.

Thai red curry paste: The heart of the dish, this paste brings bold, spicy, and aromatic flavors.

Bell peppers: Sliced and added for a crunchy texture and a burst of color.

Fish sauce: Adds a salty, umami depth that enhances the overall flavor of the curry.

Brown sugar: Provides a touch of sweetness to balance the spiciness and acidity.

Lime juice: Freshly squeezed, it adds a zesty brightness to the dish.

Basil: Chopped fresh basil leaves add a fragrant and slightly sweet note to the curry.

When cooking with thai red curry paste, it's essential to let it cook in the vegetable oil for 1-2 minutes until fragrant. This step helps to release the full depth of flavors from the paste, ensuring a more aromatic and flavorful curry. Additionally, when adding coconut milk, make sure to bring it to a gentle simmer before adding the prawns and bell peppers. This allows the flavors to meld together beautifully. Finally, always add fresh basil at the end of cooking to preserve its vibrant color and fresh taste.

• prawns - Substitute with chicken breast: Chicken breast can provide a similar texture and protein content, making it a good alternative for those who do not eat seafood.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the coconut milk in the curry.

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

• thai red curry paste - Substitute with yellow curry paste: Yellow curry paste has a different flavor profile but can still provide the necessary spice and depth.

• bell peppers - Substitute with zucchini: Zucchini offers a similar texture and can absorb the flavors of the curry well.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the salty umami flavor needed, making it a good vegetarian alternative.

• brown sugar - Substitute with honey: Honey can add the necessary sweetness and a slightly different but pleasant flavor.

• lime juice - Substitute with lemon juice: Lemon juice can provide the acidity and freshness needed in the dish.

• basil - Substitute with cilantro: Cilantro offers a fresh, aromatic flavor that can complement the curry well.

• Allow the Thai prawn curry to cool to room temperature before storing. This helps prevent condensation, which can make the curry watery and affect its texture.
• Transfer the cooled curry into an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.
• Label the container with the date and contents. This will help you keep track of how long the curry has been stored.
• Store the container in the refrigerator if you plan to consume the curry within 2-3 days. For longer storage, place the container in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the frozen curry in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the prawns and vegetables.
• Reheat the curry in a saucepan over medium heat, stirring occasionally. Add a splash of coconut milk or water if the curry appears too thick.
• Ensure the curry is heated through to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
• Garnish with fresh basil before serving to revive its vibrant flavors and add a touch of freshness.

• For stovetop reheating, place the Thai prawn curry in a saucepan over medium heat. Add a splash of coconut milk or water to maintain the creamy consistency. Stir occasionally until the prawns and bell peppers are heated through, approximately 5-7 minutes.

• To reheat in the microwave, transfer the curry to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until the prawns are hot and the curry is evenly warmed.

• For oven reheating, preheat your oven to 350°F (175°C). Place the Thai prawn curry in an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes, or until the prawns are thoroughly warmed. Stir halfway through to ensure even heating.

• If you have a steamer, place the curry in a heatproof bowl and steam over boiling water for about 10 minutes. This method helps retain the moisture and flavors of the coconut milk and thai red curry paste.

• For a quick and easy method, use a double boiler. Place the curry in the top part of the double boiler and simmer water in the bottom part. Stir occasionally until the prawns and bell peppers are heated through, which should take about 10 minutes.

• Large pan: A wide and deep pan is essential for cooking the curry evenly and allowing the flavors to meld together.

• Wooden spoon: Ideal for stirring the curry paste and other ingredients without scratching the pan.

• Measuring spoons: Necessary for accurately measuring the curry paste, fish sauce, brown sugar, and lime juice.

• Measuring cup: Used to measure the coconut milk and sliced bell peppers.

• Chef's knife: Essential for chopping the fresh basil and slicing the bell peppers.

• Cutting board: Provides a safe and stable surface for chopping and slicing ingredients.

• Bowl: Useful for holding the peeled and deveined prawns before adding them to the pan.

• Tongs: Handy for turning and mixing the prawns and vegetables in the pan.

• Serving spoon: Perfect for serving the finished curry over rice.

• Rice cooker: Convenient for cooking rice to serve with the curry.

Prep ingredients ahead: Measure and chop bell peppers and basil in advance to save time during cooking.

Use pre-made curry paste: Opt for store-bought thai red curry paste to cut down on preparation time.

Quick thaw prawns: If using frozen prawns, thaw them quickly by placing them in a bowl of cold water for 15-20 minutes.

One-pan cooking: Use a large pan to cook everything together, minimizing cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.