Every now and then I really crave a nice curry. One that is tasty, not too spicy but bursting with flavour. Preferably I like to skip the step of me having to make this delicious curry and be simply handed it, however this normally isn't the case. All I can do, when such a craving arises, is to whip up a curry which isn't too cumbersome to make but still possess a good depth of flavour.
This Thai red prawn curry would be my quick fix to any curry craving, but of course if it's to be made in minutes some cheating has to occur. For any authentic Thai curry the Thai curry paste would normally be home-made and consist of many distinctively flavoursome ingredients. To bring this curry from the stove to the table just a little bit quicker I'm using a shop-bought red Thai curry paste.
There are many good quality ones available to buy but feel free to make your own paste and use it in this recipe, if you prefer. I'm a huge fan of prawns and I will always have a bag stashed in the freezer, which makes for a rather convenient dinner option any day. However not everyone in the family is so keen on prawns. For the younger children I often substitute the prawns with diced chicken or else fish, such as hake, but I always allow a little extra time to ensure that they are fully cooked through before serving. When served with a portion of fluffy rice, a few poppadoms and a spoonful of mango chutney this curry sure can hit the spot. Enjoy!
This Thai red prawn curry would be my quick fix to any curry craving, but of course if it's to be made in minutes some cheating has to occur. For any authentic Thai curry the Thai curry paste would normally be home-made and consist of many distinctively flavoursome ingredients. To bring this curry from the stove to the table just a little bit quicker I'm using a shop-bought red Thai curry paste.
There are many good quality ones available to buy but feel free to make your own paste and use it in this recipe, if you prefer. I'm a huge fan of prawns and I will always have a bag stashed in the freezer, which makes for a rather convenient dinner option any day. However not everyone in the family is so keen on prawns. For the younger children I often substitute the prawns with diced chicken or else fish, such as hake, but I always allow a little extra time to ensure that they are fully cooked through before serving. When served with a portion of fluffy rice, a few poppadoms and a spoonful of mango chutney this curry sure can hit the spot. Enjoy!
Thai Red Prawn Curry
Ingredients
- 1 tbsp olive oil
- 2 onions, finely chopped
- Salt & freshly ground pepper
- 3 cloves garlic, crushed
- 2tbsp red Thai curry paste
- 1 tin tomatoes
- 2 tbsp tomato purée
- 1 tin coconut milk
- 400g raw frozen prawns
- 175g baby sweetcorn
- Handful of fresh coriander leaves
To Serve
- boiled rice
- poppadoms
- mango chutney
Method
1. In a large saucepan heat the oil. Add the onions, season with salt and pepper and sauté gently for a few minutes. Add the garlic and stir through, cooking for a minute.
2. Stir in the curry paste, followed by the tomatoes, tomato purée and the coconut milk. Bring to a simmer then reduce the heat and let the sauce thicken for 15 minutes, stirring occasionally to ensure that the sauce is not sticking to the bottom of the saucepan.
3. Add the raw prawns and sweetcorn. Cook for a further 10 minutes or until the prawns are cooked through.
4. Stir through the fresh coriander and serve straight away with rice and poppadoms and some mango chutney.
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