Ingredients for Prawn Red Thai Curry
- 400ml coconut milk
- Thai Red Curry Paste
- 2 tablespoons fish sauce
- Chili
- 250g prawns (peeled and deveined)
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How to Make Prawn Red Thai Curry
- Heat 1 tablespoon of oil in a wok or large pan over medium heat.
- Add 4 tablespoons of red curry paste and sauté for 1 minute until fragrant.
- Pour in 400ml of coconut milk, 2 tablespoons of fish sauce, and 1-2 red chilies (finely chopped or to taste).
- Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer for 5 minutes to allow the flavors to meld.
- Add 250g of prawns (peeled and deveined).
- Cook uncovered for 8-10 minutes, or until the prawns are pink and cooked through, stirring occasionally.
- Serve hot over 200g of cooked jasmine rice. Garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
189g
Carbs
2g