Thai Red Prawn Curry

Bright red, rich, and filled with the aroma of Thai herbs. Exactly how a Thai Red Prawn Curry should be. Thai curries are usually made with one of the three main pastes: red, yellow, or green curry paste (THAI GREEN EGG CURRY). This recipe uses the Thai red curry paste, the key to bold and fragrant flavor.

There are different ways to prepare red curry paste, from simple homemade versions to more complex blends. A vegetarian red curry paste works as a good base and can be easily adapted into a non-vegetarian curry. Choice of Thai herbs and ingredients can also be adjusted to taste.

A YouTube video on how to make Thai vegetarian red curry paste is attached below. Whether ready-made or freshly prepared curry paste is used, this Thai Red Prawn Curry recipe reflects the big, bold, spicy, creamy, tangy, and aromatic flavors of classic Thai cooking (COCONUT MILK TOM YUM SOUP). 

How to Make Thai Red Curry Paste: Vegetarian 

Ingredients (Blend together with some water for a thick paste)
3 dried red chilies
3 fresh red chilies
5 garlic cloves
½ inch ginger
1 medium red onion
½ inch roasted shrimp paste (belacan)
1 large stalk of lemongrass

For the Prawns (Mix both together)
½ kg medium prawns - deveined, heads removed, tails left on, pat dry
1 tsp turmeric powder

Other Ingredients
2 medium tomatoes - chopped
¼ cup thick coconut milk
Palm sugar, to taste
A few kaffir lime leave - shredded
½ tbsp fish sauce
¼ cup oil
Salt, to taste
½ cup water

How to Make Thai Red Prawn Curry
Heat oil, add curry paste and sauté until fragrant and oil separates.
Add tomatoes, stir, pour water and simmer to thicken. 

Add prawns, season with palm sugar, fish sauce, and salt.

Simmer until prawns are almost 3/4 cooked.
Pour in the coconut milk and sprinkle kaffir lime leaves atop. 
Cook for a few more minutes, and remove from heat.