Thai Prawn Curry Recipe:
Small Prawns in Thai Red Curry with hot Steamed Rice and the Rains
The Delhi’s weather is such a surprise as it continues to rain every now and then for the last couple of days. I mean Delhi seems to be turning into the new Bangalore or Pune, unpredictable rains every few hours. Not that I am complaining at all, rather I am simply loving it, as a matter of fact I am already romanticised by it enough to almost call it best of Delhi’s weather but only if it was not for humidity that it leaves behind.
Good seasonal reason to dig deep into all hot fried stuff for snacks and spicy curries for dinner. Think of a spicy curry and Thai is sure on the list. A good Thai curry with your favourite choice of protein served with hot steamed rice is more than a hearty meal I wanted for our monsoon dinner yesterday. I wonder if I’ve said this ever before- I am quite blessed to be living in this part of our city, among various other reasons one is the number of good gourmet stores in vicinity that sell most exotic and international ingredients, so finding a small bottle of a good Thai red curry paste was pretty easy. I was indeed a little confused with not less than ten different brands available but my final choice was proved perfect as it gave me a delicious and authentic Thai curry. Guess, I can recommend a small bottle of ‘Pantai norasingh’s Red Curry paste’ to make you a perfect Thai curry.
Ps:- Making a Thai red curry paste at home is not difficult really but a weekday dinner needed me to stir it real quick in the kitchen, so I’ll leave it to when I make a tai chicken or tiger prawn curry sometime later.
Ingredients (Serves 2):
- 1 cup small prawns, 150 gms approx, deveined & cleaned (try Camby Tiger, tried it and am quite satisfied)
- 1 tablespoon olive oil or fish oil if you like
- 2 red chilli, fine chopped
- ½ of a large or 1 small red bell pepper, chopped
- 2 medium carrots, diced to small pieces
- 2 medium shallots with half greens, chopped
- 2-3 cloves of garlic, fine diced
- 1 tablespoon ginger, diced into fine strips
- 3 teaspoon of a thick Thai curry paste (Suggest ‘Pantai norsingh’)
- 1 tablespoon fish sauce
- 100 ml coconut milk
- 150 ml chicken stock (or fish stock)
- 1 bay leaf, preferably Kaffir lime leaves
- 1 or 2 strand of lemon grass
- Dry basil & salt for dressing
- A handful of chopped fresh coriander
- Heat olive oil in a wok or a deep frying pan, add bay leaf, red chilli, garlic, ginger and shallots and cook for 1-2 minutes.
- Add the carrots, red pepper and lemon grass and cook further with a pinch of salt for 2 minutes.
- Then add the thai curry paste and toss together, then tip in the coconut milk and the chicken stock and bring it to a boil.
- Add the small prawns, cover the lid and let simmer till the prawns are just tender. It must take not more than 5-7 minutes, be careful over cooking small prawns makes it hard and elastic.
- Turn off, discard the lemon grass and bay leaf and tip on the coriander saving one spring to garnish. Serve hot with steamed rice or jasmine rice; remember to top up with a spring of fresh coriander.
Dos and Don’ts:
- Add pineapples, for in an authentic Thai curry you are sure to fine pineapples. I just don’t prefer mixing sweet with savoury.
- Do add juice of half a lemon at the end for the extra zing.
- As already said, do not overcook the prawns.