Thai-Style Prawn Curry

15 Sep Thai-Style Prawn Curry

If you enjoy trying new flavours without spending too much time in the kitchen, this Thai-style prawn curry is a recipe you will want to keep. The combination of coconut milk, red curry paste, fresh vegetables, and the citrus touch of lime creates a creamy, aromatic dish with the perfect balance of sweet, spicy, and tangy flavours. Served with basmati rice, it becomes a complete meal, ideal for impressing your family or guests at a special lunch or dinner.

Ingredients

• 150 g basmati rice
• 150 g prawns
• 1 courgette
• 1 carrot
• 200 g coconut milk
• Thai red curry paste to taste
• ½ lime
• ½ bunch of coriander
• ½ red chilli
• 1 tablespoon olive oil
• 320 ml water
• Salt and pepper to taste

Preparation

• Place the water in a pot, add the basmati rice and a pinch of salt. Once it starts boiling, reduce the heat, cover, and cook for 11 to 13 minutes. When finished, fluff the grains with a fork and keep the rice covered to retain its warmth.
• Meanwhile, cut the courgette into small cubes and the carrot into thin slices. Grate the zest from half a lime and then squeeze out its juice. Chop the coriander and red chilli, removing the seeds if you prefer a milder flavour.
• Heat the oil in a large frying pan and sauté the carrot for a few minutes. Add the courgette and cook until both vegetables begin to soften. Add the red curry paste along with some of the chilli and cook for a few seconds to release the aromas.
• Add the coconut milk and prawns. Once the mixture starts to boil, reduce the heat, cover the pan, and cook for 3 to 4 minutes, until the prawns are fully cooked. Add the lime juice, some of the coriander, salt, and pepper to taste.
• Mix the lime zest with the rice and serve in deep bowls. Top with the prawn curry and finish with the remaining coriander and chopped chilli.

Enjoy this flavour-packed recipe, perfect for bringing an exotic touch to your table.