Description
There’s something magical about a creamy Thai curry that comes together in minutes. This one’s bold, fragrant, and perfect for those nights when you want something delicious without spending all night in the kitchen. The prawns soak up that spicy red curry and coconut cream beautifully; you’ll want to lick the bowl clean (and maybe you should).
Ingredients
Scale
- 800 g Cape Point shelled, cleaned prawn meat
- 2½ tbsp butter
- 2 bunches spring onions, diced
- 3 tsp garlic, ginger & chill paste
- 1 x 50 g sachet tomato paste
- 1 x 50 g sachet, A Taste of Thai red curry paste
- A sprinkle of fish sauce (to taste)
- 1 x 400 ml can of coconut cream
- 10 lime leaves
- Fresh chopped coriander, for serving
Instructions
- Melt your butter (2½ tbsp) in a medium saucepan over medium heat.
Add the spring onions (2 bunches, diced) and garlic, ginger & chili paste (3 tsp). - Sauté for about 3–4 minutes until the onions soften and smell amazing.
- Stir in the tomato paste (50 g) and Thai red curry paste (50 g). Let them cook together for about 2 minutes; this deepens the flavor.
- Add the prawns (800 g) and cook for 3 minutes until they start turning pink. Don’t overcook here, as they’ll finish cooking in the sauce.
- Pour in the coconut cream (400 ml) and toss in the lime leaves (10).
- Add a sprinkle of fish sauce for that salty umami kick.
- Simmer gently for 5 minutes until everything’s hot and creamy.
- Serve hot over fluffy basmati rice, and top with a handful of fresh chopped coriander.
Notes
Created, prepared, tried, and tested by Gail
