Asian > Thai > Curries

Thai Prawn Noodle Curry Recipe

Ingredients with Measurements:
- 1 lb. prawns, peeled and deveined
- 1 can coconut milk
- 2 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 tbsp. vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tbsp. grated ginger
- 1 lime, juiced
- 8 oz. rice noodles
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Wok or large skillet
- Tongs
- Colander

Step-by-step instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.

2. Heat the vegetable oil in a wok or large skillet over medium-high heat.

3. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.

4. Add the sliced onions, garlic, and ginger to the wok and stir-fry for 2-3 minutes until the onions are translucent.

5. Add the sliced red bell pepper and stir-fry for another 2-3 minutes until the peppers are slightly softened.

6. Add the prawns to the wok and stir-fry for 2-3 minutes until they turn pink.

7. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.

8. Reduce the heat to low and let the curry simmer for 5-7 minutes until the sauce thickens slightly.

9. Add the cooked rice noodles to the wok and toss to coat with the curry sauce.

10. Squeeze the lime juice over the top and season with salt and pepper to taste.

11. Garnish with chopped cilantro and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 45g
Protein: 23g
Sodium: 810mg
Sugar: 7g
Fiber: 3g

Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Green curry paste can be used instead of red curry paste.
- Soy sauce can be used instead of fish sauce.
- Honey can be used instead of brown sugar.

Variations:
- Add sliced mushrooms or bamboo shoots to the curry.
- Use chicken or tofu instead of prawns.
- Add a tablespoon of peanut butter to the curry sauce for a nutty flavor.

Tips and tricks:
- Use fresh prawns for the best flavor.
- Don't overcook the prawns or they will become tough and rubbery.
- Adjust the amount of curry paste to your desired level of spiciness.
- Add more coconut milk if the curry is too thick.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stove over low heat until heated through.

Presentation ideas:
Serve the Thai Prawn Noodle Curry in individual bowls with a garnish of chopped cilantro on top.

Garnishes:
Chopped cilantro, sliced green onions, or chopped peanuts.

Pairings:
Serve with steamed rice or naan bread.

Suggested side dishes:
Thai cucumber salad or stir-fried vegetables.

Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or a dollop of sour cream to cool it down.
- If the curry is too thick, add more coconut milk or a splash of chicken broth.

Food safety advice:
- Make sure to cook the prawns to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Thai cuisine is known for its bold flavors and use of fresh herbs and spices. Curry dishes are a staple in Thai cuisine and are often made with coconut milk and a variety of proteins and vegetables.

Flavor profiles:
The Thai Prawn Noodle Curry is spicy, sweet, and savory with a creamy coconut milk base and a hint of tangy lime juice.

Serving suggestions:
Serve the Thai Prawn Noodle Curry as a main dish for lunch or dinner.

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Region: Thai

Taste: Spicy, Savory, Tangy, Aromatic, Herbal