Ingredients with Measurements:
- 1 pound of large prawns, peeled and deveined
- 1 tablespoon of vegetable oil
- 2 tablespoons of Thai red curry paste
- 1 can of coconut milk (13.5 ounces)
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1/4 cup of fresh cilantro leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the Thai red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the sliced red bell pepper and yellow onion to the skillet and stir-fry for 2-3 minutes until they start to soften.
4. Pour in the can of coconut milk and stir to combine.
5. Add the fish sauce, brown sugar, and lime juice to the skillet and stir to combine.
6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened slightly.
7. Add the peeled and deveined prawns to the skillet and stir to coat them in the sauce.
8. Cook the prawns for 3-4 minutes until they turn pink and are cooked through.
9. Season the curry with salt and pepper to taste.
10. Garnish with chopped cilantro leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 9g
Protein: 22g
Sodium: 670mg
Sugar: 5g
Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Red bell pepper can be substituted for green bell pepper.
- Brown sugar can be substituted for honey or maple syrup.
Variations:
- Add sliced mushrooms to the curry for extra flavor and texture.
- Use chicken or tofu instead of prawns for a vegetarian option.
- Add a tablespoon of peanut butter to the curry for a nutty flavor.
Tips and tricks:
- Be careful not to overcook the prawns as they can become tough and rubbery.
- Adjust the amount of Thai red curry paste to your desired level of spiciness.
- Serve the curry with steamed rice or noodles to soak up the delicious sauce.
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 stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls garnished with fresh cilantro leaves.
Garnishes:
Chopped cilantro leaves
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a side salad
Troubleshooting advice:
If the sauce is too thin, let it simmer for a few more minutes until it thickens. If it's too thick, add a splash of water or coconut milk to thin it out.
Food safety advice:
Make sure to properly store and refrigerate any leftovers.
Food history:
Thai red curry is a popular dish in Thailand and is made with a variety of proteins and vegetables. It's known for its spicy and flavorful sauce made with Thai red curry paste and coconut milk.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the curry hot with steamed rice or noodles.
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Region: Thai