Spicy Thai Curry Recipe
This is a spicy Thai prawn curry recipe that I made for some pescatarian friends who visited recently. It is loosely based on my favourite chicken curry that I make regularly, so I knew it would work well with prawns instead of chicken. And it did! The extra addition of some Thai red curry paste added an extra Thai dimension to the dish.
Thai cuisine is a treasure trove of flavours, blending exotic herbs and spices to create dishes that tantalize the taste buds.
Discovering Thai Cuisine
Thai cuisine is a harmonious fusion of flavours, balancing the four fundamental tastes: sweet, salty, sour, and spicy. This perfect equilibrium is what makes Thai food incredibly appealing to food enthusiasts worldwide. Thai food is renowned for being extremely spicy and can take some getting used to. But once you have the bug, you will not look back!
The Allure of Thai Prawn Curry
Thai Prawn Curry is a testament to Thai culinary expertise. This dish embodies the essence of Thai cuisine, showcasing the vibrant flavours that Thailand is renowned for. The succulent prawns and vegetables bath in a luscious coconut milk-based curry, that infuses them with the aromatic charm of red and green chillies, ginger and garlic.
A Culinary Adventure
Beyond this delicious recipe, Thai cuisine offers a plethora of dishes that cater to diverse palates. From the delicious Thai Satay to the delicate balance of Pad Thai noodles, Thai food is an adventure waiting to be savoured. Thailand has vibrant street food stalls, where skilled cooks whip up mouthwatering delicacies right before your eyes.
The Cultural Significance
Thai food is not just about taste; it’s a celebration of culture, history, and community. The art of preparing and sharing meals is deeply ingrained in Thai society. Every dish carries a story, reflecting the country’s agricultural heritage, trade routes, and royal influences.
Cuisine in Thailand is a living tradition, constantly evolving while holding onto its roots, making it a fascinating location to visit for exploration for food enthusiasts and historians alike.
Thai Food
In the heart of Thai cuisine lies an intricate tapestry of flavours, textures, and aromas, beautifully woven into every dish. Therefore exploring the world of Thai food is a journey that awakens the senses, inviting you to savour the essence of a culture that cherishes the art of cooking and sharing.
So, the next time you indulge in a bowl of Thai Prawn Curry, remember, it is not just a meal. It is a passage to Thailand’s rich culinary heritage, a delightful experience that will linger in your memory long after the last bite. And the taste of the last bite may last for a while depending on how many chillies you use!!
I hope you enjoy trying this recipe. And if you do, please let me know how you get on in the comments section below!
How to make Thai Prawn Curry
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Thai Prawn Curry
This is a delicious spicy Thai prawn curry recipe that you can make as hot and spicy as you want. Really delicious served with some pilau rice or noodles.
Ingredients
- 1 tablespoon of Ghee or vegetable oil
- 500g Frozen Prawns
- 1 tablespoon of Madras curry paste (I use Patak's)
- 2 tsp Thai red curry paste
- 1 red and one green sweet peppers (capsicum/bell peppers)
- 1 box of cherry tomatoes, halved
- Red and green Chilli’s, amount to suit your spice requirements
- 1 can of coconut milk
- 1 inch cube of Fresh ginger, finely chopped
- 4 or 5 garlic cloves, finely chopped
- 1 tablespoon of cumin seeds
- A teaspoon of Garam Masala powder
- 1 teaspoon Turmeric
To serve:
- Pilao rice or noodles
Instructions
Preparation
- Start by cutting and slicing up all the ingredients. The ginger and garlic into small pieces. I use a Pampered Chef food chopper for this (these things are great and do the work in half the time - see below).
- De-seed the peppers and cut into triangular inch-sized pieces. Halve the tomatoes.
- De-frost the prawns - cover with warm water in a jug and allow to defrost before sieving and removing all excess water by squeezing with some kitchen roll. Set aside.
Cooking
- Heat the ghee in a wok and fry the cumin seeds for about 30 seconds before adding the garlic and ginger. Fry for another minute or so and then add the turmeric powder and a splash of water (about half a cup).
- Then add the madras and red curry paste and mix together and bring to a boil. There should be enough water added to the pan to ensure there is just enough liquid to cover the vegetables.
- Add the pepper and tomatoes to the pan, and bit by bit add the coconut milk.
- Stir everything together and then leave the mixture to cook for about 30 minutes on the hob on low to medium heat, stirring occasionally. After about 20 minutes add the garam masala and mix well. After the 30 minutes on the hob add the prawns and simmer for about 10 minutes until the prawns are cooked.
- The mixture will bubble away nicely and will reduce until the sauce becomes nice and thick. When the consistency changes significantly, then you know it is ready to eat. The sauce should have a creamy consistency. To adjust just add more water.
- When the consistency is right, you can add the chilli’s to suit your own taste. Sample and taste to check the spiciness. The more, the better in our house!
Notes
Accompaniments
Serve up with some pilao rice pilao rice or noodles These recipe quantities will serve about 4 people.
This is a great alternative curry for a pescatarian, who does not eat meat.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 535Total Fat: 31gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 272mgSodium: 1348mgCarbohydrates: 32gFiber: 2gSugar: 2gProtein: 35g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
Some other curry recipes:
And some other Thai recipes: