Thursday, October 27, 2016

Thai Red Prawn Curry

The vibrant colors of food. Leave it to the Thais (Thai Green Crab Curry & Yellow Chicken Curry). They sure know it all. They sure know have it all not only on the multivariate colors to dishes, but also how to make salivate us with their multi-level various level of tastes. What more possibly can I say except that we, yes we, we simply adore those big, bold Thai punchy rocking our palates sumptuousness. I am sure you must have noted it as well. I sincerely hope so. For those who have been my regular hop-over to Nava K, you definitely are aware on the number of Thai dishes I have shared so far (Thai Fried Chicken, Thai Massaman Curry, Thai Papaya Salad, Thai Fish Style & Thai Noodle Soup). There's so many other Thai recipes too, but lemme not get carried away. Let's just keep it to these recipes because I do have other prawn recipes (Prawn Brinjal Curry, Assam Prawns, Prawn Fritters, Prawn Mango Curry, Prawn Yogurt Salad & Prawn Mee Hoon Soup) to attach as well. Will do that as we go along, back to Thai dishes now, green, yellow and red I reckon are the favourites to naming Thai savory dishes (Green Fish Curry, Thai Chicken Green Curry & Thai Green Vegetable Curry). Today, as you have noted, obviously, its a vibrant, attractive, sensational and hunger throning Thai Red Curry. Of course, chicken or maybe beef can be your choice instead of prawns. In my house, it can't be both because my other half-half is anti towards both. Whichever is your choice, I know you will love this elevated with the must have and must use Thai quintessential ingredients Thai Red Prawn Curry (Penang Mee Udang, Prawn Wanton Noodle Soup, Fried Prawn Mee & Prawn Mee Hoon Soup). 
1/2 kg medium size prawns - de-vein, remove head, leave the tail on and pat dry
1 tsp turmeric powder
2 medium size tomatoes - finely chopped
1/4 cup thick coconut milk
Powdered palm sugar/Gula Melaka to taste
Some kaffir lime/limau purut leaves - shredded
1/2 tbsp fish sauce
1/4 cup oil
Salt for taste (taste first before adding)
1/2 cup water

For the sambal paste
3 dried red chillies
3 fresh red chillies
5 garlic
1/2 inch ginger
1 medium size red onion
1/2 inch roasted belacan/shrimp paste urry
1 large serai
**pulse/blend these ingredients with some water for a thick paste

Toss prawns with turmeric powder.
Set aside.
Heat oil.
Tip in sambal paste.
Simmer and cook till aromatic and oil splits.
Add tomato.
Stir in and pour water.
More water for more gravy please.
Simmer and cook to thicken.
Add prawns.
Season with palm sugar and fish sauce.
Stir and taste, then add salt if needed.
Simmer till prawns are almost cooked.
Pour in coconut milk and add kaffir lime leaves.
Stir a couple of times and dish out.
Note - do not overcook prawns, otherwise they will turn rubbery)

Kindly Bookmark and Share it:


  1. WOW...this thai prawn curry is making me drool...loved it

  2. I love prawns and this is one fantastic way to prepare them. Wonderful!

  3. Wow, love the orangey red! It does look spicy to me, Nava! xoxo

  4. A tasty dish for Depavali,enjoy the festival of lights!

  5. lot of flavors in the curry to make it yumm

  6. I love thai food. I love prawns and I am literally drooling. This is a lovely share my dear!

  7. ohh well even though m not that old bt sugar is a no fr me.. I eat everything bt watch closely so that i dont put on more and mine is a hormonal problem... This prawn curry looks yummy, with coconut milk in it will be surely yummm... Thanks fr the recipe..
    Wishing u a Happy Diwali in advance :)

  8. Beautiful presentation. And I love the colour of your curry!! I have been gorging on sweets...really can't help during this time of the year!But with whatever I make at home, the quantity of sugar is greatly reduced.
    happy Diwali to you and yours too!!

  9. Oh, prawns are my ultimate! I love them spicy especially.

  10. really tempting curry!Love that colour


Related Posts Plugin for WordPress, Blogger...