Easiest Way to Make Super Quick Homemade Thai Prawns/Shrimp Red Curry

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Simple Way to Make Perfect Thai Prawns/Shrimp Red Curry. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Thai Prawns/Shrimp Red Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Prawns/Shrimp Red Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Prawns/Shrimp Red Curry is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Prawns/Shrimp Red Curry estimated approx 45 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Thai Prawns/Shrimp Red Curry using 20 ingredients and 13 steps. Here is how you cook that.

Thai cuisine is one of my favourite amongst ASEAN food , travelled to Thailand and tasted their world famous street food, so much to eat and to know .. I learnt this curry from books, people and specially street vendors. The main ingredient is mix of fresh herbs and spices. Red curry paste is mix of fish sauces, galangal, lemon grass, red chilies, bird eye chillies, oil and garlic cloves. some things are inspired by Indian cooking but localised intricately with local ingredients and flavours. Between Red, Yellow , Green and Penang , ingredient for red curry are easily available and easy to cook as well. You can use chicken , mushroom , dear fish , calamari etc.. instead of shrimps. But shrimps / prawns get you smooth , sweetly flavour which is enhancing this curry and good way of consuming seafood. #auguststar #time

Ingredients and spices that need to be Take to make Thai Prawns/Shrimp Red Curry:

1. 250 grams prawns or shrimp
2. 1 cup water / coconut water
3. 1 cup thick coconut milk
4. 2 medium onions fine paste
5. 1 small onion small onion cut in four pieces and get petals
6. 1 tbsp Ginger Garlic Paste
7. 1/2 tbsp crushed peanuts
8. 2-3 bird eye red chillies slit diagonally
9. for Thai Red Curry Paste or Massaman curry paste
10. 10-15 Lemon grass stems
11. 10-15 dried red Kashmiri chillies soaked in warm water
12. 50 grams thick Galangal
13. 4 inch ginger
14. 10-15 garlic cloves
15. 1 tbsp fish sauce
16. 4 shallots
17. 1 tsp cardamom seeds
18. as taste Salt
19. 1 tsp groundnut oil
20. 1 tsp Palm sugar (optional)

Instructions to make to make Thai Prawns/Shrimp Red Curry

1. The first step is to make curry paste which can preserved and refrigerated, I am not adding time of making this amazing aromatic and flavourful paste. Fry shallots pieces in oil for two minutes, and garlic, galangal, ginger, salt, cardamoms seeds, fry for 5 minutes, add soaked chillies and fish sauces. Cook it for 1 minutes and then make a fine paste. This paste can be used to make red curry 3 times.
2. Wash prawns, devein and clean. Add pinch of salt and 1/2 lemon juice. Keep aside for a while.
3. Make fine paste of 2 middle size onions, 1 tbsp ginger garlic paste, bird eye chilli, 1/2 lemon, 1/2 cup of red curry paste
4. In a wok or Kadhai, add 3 spoons of cooking oil (use olive, coconut or ground nut) fry chopped garlic and then fry onion paste, add ginger garlic paste, fry for 6-7 minutes
5. Now add red curry paste (if paste is thick or dry use some water to make it paste like) fry for 5 minutes till you can see oil starts to separate
6. Now add onion shallots or onion petals, two whole Kashmiri chillis (optional to make It more spicy) sauté for a minute and then add Prawns
7. You can crushed peanuts now over prawns
8. Add coconut water or normal water as per availability, of course coconut water will give you best results.
9. Then add chopped bird eye chillies, and then cook for 2 monies so that prawns are well cooked, don’t over cook them.
10. Once water is 20% reduced and you can see prawns.. turn off the flame and add coconut milk and mix it well, add salt to taste.
11. Add 1/2 lemon juice in curry
12. Serve with hot sticky rice or over cooked basmati rice. You can also use Thai Jasmin rice.
13. 

While that is certainly not the end all be guide to cooking quick and easy lunches it is excellent food for thought. The stark reality is that will get your own creative juices flowing so you could prepare excellent lunches for your family without needing to complete too horribly much heavy cooking in the practice.

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