ID: 957d8fa7...
This prawn red Thai curry is a beautifully fragrant and colorful dish that's super quick and tasty. It features a homemade curry paste blitzed with lemongrass, garlic, ginger, roasted peppers, and kaffir lime leaves, then cooked with prawns, sugar snap peas, and creamy coconut milk for a satisfying and deliciously moreish meal.
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Prepare the aromatic paste by blending lemongrass, tomato puree, roasted peppers, coriander, chili, garlic, ginger, kaffir lime leaves, olive oil, soy sauce, fish sauce, and sesame oil in a food processor. → Cook the paste in a hot pan for 1 minute. → Add frozen prawns and sugar snap peas to the pan, stirring to coat. → Pour in coconut milk, bring to a boil, then simmer for 3 minutes. → Finish with fresh coriander and lime juice, then serve.
Prepare the aromatic paste by blending lemongrass, tomato puree, roasted peppers, coriander, chili, garlic, ginger, kaffir lime leaves, olive oil, soy sauce, fish sauce, and sesame oil in a food processor. → Cook the paste in a hot pan for 1 minute. → Add frozen prawns and sugar snap peas to the pan, stirring to coat. → Pour in coconut milk, bring to a boil, then simmer for 3 minutes. → Finish with fresh coriander and lime juice, then serve.
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Bruising the lemongrass stalks before chopping helps release their full flavor.
Using frozen prawns is perfectly fine and saves time; they can be added directly to the hot pan.
Cooking the curry paste first helps to deepen its flavors before adding other ingredients.
The curry comes together very quickly once the paste is made, making it ideal for a fast meal.
Adjust soy sauce and fish sauce to taste as the curry simmers, balancing the saltiness and umami.
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