EASY THAI PRAWN CURRY
Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
- Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.
Nutrition Facts : Calories 203 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium
THAI PRAWN CURRY
Thai Prawn Curry can be made in half an hour and in one dish -- perfect for when you get home from work. You could also serve it over noodles instead of rice.
Provided by Sackville
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water in a saucepan and cook enough rice for 2 people.
- Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
- Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
- Cook until the beans are tender.
- Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
- Serve over basmati rice, preferrably in a shallow bowl.
Nutrition Facts : Calories 576.2, Fat 25.3, SaturatedFat 19.8, Cholesterol 81.8, Sodium 1236.6, Carbohydrate 63.5, Fiber 21.4, Sugar 5.6, Protein 29.4
THAI SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
- Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
- Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 183 milligrams, Sodium 921 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 30 grams, Sugar 10 grams
THAI SHRIMP CURRY
Steps:
- In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
- In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
- In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
- Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
- Drain the chiles, reserving the liquid, and roughly chop.
- In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
- Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
- In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
- Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
- Drain the chiles, reserving the liquid, and roughly chop.
- In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
- Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
THAI SHRIMP CURRY
This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce
Provided by Galley Wench
Categories Thai
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large wok or saute pan, heat the oil over medium-high heat.
- Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
- Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
- Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
- Simmer until thickened slightly, about 2 minutes.
- Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
THAI PRAWN, POTATO & VEGETABLE CURRY
A fragrant Thai curry that can be prepared ahead and frozen for a future Friday night on the couch
Provided by Lucy Netherton
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins. Pour in coconut milk, stock and lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.
- Add remaining ingredients, but if you're freezing don't add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.
Nutrition Facts : Calories 324 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.97 milligram of sodium
THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
THAI PRAWN AND PINEAPPLE CURRY, "KAENG KHUA SAPAROT"
This I have to make yet. Found it at the ImportFood.com sight. A quote from them "The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls." In place of palm sugar you can use Brown sugar!
Provided by Rita1652
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel, devein, and behead the shrimp, leaving only the small tail shells on.
- Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
- You want 2 tablespoons of chopped tomatoes.
- In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
- Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
- Stir to combine fully.
- Add the prawns and cook until they turn slightly pink and opaque.
- Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
- Transfer to a serving dish and serve with steamed Thai jasmine rice.
Nutrition Facts : Calories 271.9, Fat 24.4, SaturatedFat 21.4, Cholesterol 30.2, Sodium 1564.9, Carbohydrate 10.6, Fiber 0.7, Sugar 5, Protein 6.9
THAI RED PRAWN CURRY
Easy, tasty thai red curry
Provided by goosepa
Time 40m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Fry the onion, ginger, chillies until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
- Grind the spices in a pestle & mortar and add to the pan. Cook for a minute or so, stirring all the time to temper the spices.
- Add the tomatoes and the sugar. Cook for 5 minutes.
- Open the tin of coconut milk. If it has split into thin mlik and coconut cream, pour off the thin milk and add the thick coconut cream to the pan. If your milk is well mixed then add half the tin to the pan. It will still be very good but I prefer to add the thick coconut cream over the thinner milk.
- Bring to the boil and cook for 5 minutes.
- Add the prawns and cook until pink. It will only take a few minutes. Take care not to over cook them.
- Add the coriander and 1tbsp fresh lemon juice to lift the flavour. Season. Serve immediately.
THAI PRAWN & SQUASH CURRY
A fusion curry of tomatoes and ginger with a Thai twist of lime leaves and lemongrass to deliver a delicious balance of sweet, sour, salty and hot
Provided by John Torode
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil a large frying pan or wok. Tip in the coconut and cook for 3 mins or until starting to toast, then add the curry paste and fry, stirring constantly, until fragrant and sizzling. Add 100ml water and bring to the boil - the water will evaporate and the paste will split. Add the sugar and reduce the heat (the colour will darken).
- With the mixture at a simmer, add the fish sauce, lime leaves, lemongrass and squash. Cook for 1 min, stirring to coat the squash in the paste, then add the coconut milk and 200ml more water and bring back to the boil. Reduce the heat and simmer for 20 mins until the squash is cooked.
- Turn up the heat again, drop in the prawns and stir well. As soon as the pan returns to the boil, reduce to a low heat and cook for a few mins until the prawns are pink and cooked through. The curry should now be sweet and creamy. To serve, top with the coriander leaves and beansprouts.
Nutrition Facts : Calories 398 calories, Fat 31 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
THAI SHRIMP CURRY WITH A KICK
Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!
Provided by Kim's Cooking Now
Categories Trusted Brands: Recipes and Tips Hunt's
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g
PRAWN RED THAI CURRY
For my friend Baby Kato who loves Thai and will want something easy to make when she is back in commission. I hope that you will enjoy my friend.
Provided by Annacia
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine coconut milk, curry paste, fish sauce and chilli in a wok. Slowly bring the boil over medium low heat, stirring occasionally.
- Reduce heat to low; add prawns. Cook, uncovered, stirring, about 10 minutes or until prawns are cooked.
- Serve with hot jasmine rice.
Nutrition Facts : Calories 421.1, Fat 43, SaturatedFat 37.9, Cholesterol 45.4, Sodium 583, Carbohydrate 6.1, Sugar 0.2, Protein 9.2
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