The all inclusive buffet on holiday always reminds me how much more I need to cook fish or seafood, and this year was no different. In Costa de la Luz for the week earlier this month we had it all, red fish, catfish, swordfish, octopus, squid rings, mussels, salmon, and all manor of other white fish fillet which I can’t remember the names of.
The one thing I didn’t have however was prawns.
Keen to try something new, rather than one of my trusty risotto dishes, I decided I’d whip up a red curry. Aromatic and creamy, with a good kick of spice, this went down a treat.
The baby corn I opted to include in the curry added a different texture to the dish too and made the curry go further – prawns never quite seem enough.
I served ours with a side of Thai sticky rice (the only reason the dish took over 30 minutes to prepare), which was a fab combo but it’d be just as tasty with brown rice or rice and salad.
The recipe is below for you to enjoy too! How do you usually cook your prawns?
Thai Red Prawn Curry
A creamy and aromatic Thai curry with a good kick of spice.
- 1 tbsp vegetable oil
- 90 g Thai Red Curry Paste equiv. to half a jar
- 200 ml coconut milk equiv. to half a can
- 1/2 tsp garlic and ginger paste
- 1/2 tsp dried chilli flakes
- 130 g baby corn
- 150 g prawns
- 1 handful fresh coriander
- 1 tbsp fish sauce
- salt and pepper to season
Heat the oil in a large saucepan. Add the curry paste and cook for a couple of minutes.
Add the coconut milk and bring to boil. Reduce the heat and simmer for 5 minutes.
Add the garlic and ginger paste and chilli flakes to the pan. Stir well. Chop the baby corn into chunks and add to the mixture. Stir and simmer for another five minutes.
Finely chop the coriander. Add to the pan with the prawns and fish sauce. Simmer for roughly another 5 minutes.
Season with salt and pepper and serve between two dishes with sticky rice or brown rice and salad.