Thai Red Curry with Prawns and Zucchini Recipe
This aromatic red curry with prawns and zucchini is a quick one-pot dish that smells like a little Thai eatery. In Thailand, seafood curries are popular in coastal regions – at home this works perfectly as a weekend lunch or dinner for guests, because it looks impressive yet comes together in under half an hour.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️🌶️
Hot
Spicy
Creamy
Umami
Citrusy
Warming
Filling
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- raw prawns - 300 g
- zucchini - 1 piece
- bell pepper żółta lub czerwona - 1 piece
- coconut milk kokosowe z puszki - 400 ml
- Thai red curry paste - 2 tablespoons
- fish sauce rybny - 1.5 tablespoons
- sugar trzcinowy - 1 teaspoon
- dried kaffir lime leaves - 2 piece
- oil roślinny - 1 tablespoon
- lime juice - 1.5 tablespoons
- fresh Thai basil or regular basil - 1 handful
- rice jaśminowy ugotowany
Main Ingredient:
shrimp
Preparation
- If using frozen prawns, thaw them in advance and pat them very dry with a paper towel.
- Heat the oil in a large pan or heavy-bottomed pot over medium heat. Add the red curry paste and fry for 1–2 minutes, stirring, until it becomes very fragrant and starts to foam slightly.
- Pour in about 3–4 tablespoons of coconut milk and stir until the paste combines with the milk into a smooth red sauce.
- Add the remaining coconut milk, kaffir lime leaves (if using), fish sauce and sugar. Stir and bring to a gentle simmer.
- Add the chopped zucchini and bell pepper. Cook for 5–6 minutes over medium heat until the vegetables soften but are still slightly firm.
- Add the prawns to the curry. Cook for 3–4 minutes, stirring, until the prawns turn pink and opaque. Do not cook them too long so they don’t become rubbery.
- Turn off the heat, remove the lime leaves (if you used them) and add the lime juice. Stir.
- Taste the sauce and, if needed, season with more fish sauce (saltiness) or lime juice (acidity).
- Serve the hot curry with cooked jasmine rice, sprinkled with basil leaves.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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