Prawn Red Thai Curry Recipe

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

Red thai curry paste: A spicy and aromatic paste that forms the base of the curry, made from red chilies, garlic, lemongrass, and other spices.

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

Fish sauce: Adds a salty and umami depth to the curry, essential in Thai cuisine.

Sugar: Balances the flavors by adding a touch of sweetness.

Bell peppers: Adds a crunchy texture and vibrant color to the dish.

Basil leaves: Fresh and aromatic, they enhance the overall flavor profile of the curry.

Vegetable oil: Used to sauté the curry paste, helping to release its flavors.

When cooking prawns, make sure not to overcook them as they can become tough and rubbery. The prawns should turn pink and opaque, which usually takes about 5-7 minutes. To enhance the flavor of the red thai curry paste, cook it in the vegetable oil for a couple of minutes before adding the coconut milk. This helps to release the essential oils and deepen the flavor of the curry.

• prawns - Substitute with chicken breast: Chicken breast can provide a similar protein content and texture when cut into bite-sized pieces.

• red thai curry paste - Substitute with yellow curry paste: Yellow curry paste can offer a different but still authentic Thai flavor profile.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the creamy texture and coconut flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile.

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

• fresh basil leaves - Substitute with fresh cilantro: Fresh cilantro can offer a different but still aromatic and fresh herbaceous note.

• vegetable oil - Substitute with coconut oil: Coconut oil can enhance the coconut flavor in the dish while providing a similar cooking medium.

• Allow the prawn red Thai curry to cool completely before storing. This helps maintain the integrity of the coconut milk and prevents condensation from forming inside the container.

• Transfer the curry to an airtight container. Ensure it's sealed tightly to keep the flavors fresh and prevent any unwanted odors from seeping in.

• For short-term storage, place the container in the refrigerator. The curry will stay fresh for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture of the coconut milk.

• For longer storage, consider freezing the curry. Portion the curry into freezer-safe containers or heavy-duty freezer bags. This allows you to thaw only what you need, reducing waste.

• Label the containers with the date of preparation. This helps you keep track of how long the curry has been stored and ensures you consume it while it's still at its best quality.

• When ready to use, thaw the curry in the refrigerator overnight. This gradual thawing process helps maintain the texture of the prawns and bell peppers.

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

• If the curry appears too thick after reheating, add a splash of coconut milk or water to achieve the desired consistency. Adjust the seasoning with a bit more fish sauce or sugar if needed.

• Garnish with fresh basil leaves just before serving to revive the vibrant flavors and add a touch of freshness to the dish.

• Stovetop Method:

  1. Place the leftover prawn red Thai curry in a saucepan.
  2. Add a splash of coconut milk or water to maintain the sauce's consistency.
  3. Heat over medium-low heat, stirring occasionally to ensure even heating.
  4. Cook until the prawns and bell peppers are heated through, approximately 5-7 minutes.
  5. Serve hot with freshly steamed rice.

• Microwave Method:

  1. Transfer the prawn red Thai curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the curry to distribute the heat evenly.
  5. Continue microwaving in 1-minute intervals until the prawns and bell peppers are thoroughly heated.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the prawn red Thai curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the prawns and bell peppers are heated through.
  6. Serve immediately with steamed rice.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place the prawn red Thai curry in a heatproof bowl that fits over the pot without touching the water.
  3. Stir occasionally as the curry heats gently from the steam.
  4. Heat until the prawns and bell peppers are warmed through, approximately 10-15 minutes.
  5. Serve hot, ensuring the coconut milk sauce remains creamy and smooth.

• Pan: Used to heat the oil and cook the curry paste, coconut milk, fish sauce, sugar, prawns, and bell peppers.

• Spatula: Essential for stirring the ingredients to ensure they are well combined and cooked evenly.

• Measuring spoons: Used to measure out the red curry paste, fish sauce, sugar, and vegetable oil accurately.

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

• Knife: Necessary for slicing the bell peppers.

• Cutting board: Provides a safe surface for slicing the bell peppers.

• Serving spoon: Used to serve the curry once it is cooked.

• Rice cooker: Handy for preparing the steamed rice to serve with the curry.

• Bowl: Used to hold the fresh basil leaves until they are added to the curry.

Prep ingredients in advance: Measure and chop all ingredients like bell peppers and basil leaves before you start cooking.

Use pre-made curry paste: Save time by using store-bought red thai curry paste instead of making it from scratch.

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: Cook everything in one pan to minimize cleanup time.

Serve with quick-cook rice: Use instant rice or microwaveable rice to save time on cooking steamed rice.