Indulge in the rich flavors of Thailand with this authentic River Prawn with Red Curry Sauce. This dish is a feast for the senses made with the finest organic ingredients. Succulent river prawns are perfectly cooked and smothered in a fragrant, creamy red curry sauce. The vibrant colors and bold flavors make this a truly memorable meal. A feast for the eyes and the palate.
Ingredients:
Medium-sized river prawns, halved and deveined: 3-5
Organic red curry paste: 80g
Organic coconut milk: 270 ml
Cooking oil: 2 tbsp
Water: 1/2 cup
Fish sauce: 2 tsp
Palm sugar: 2 1/2 tsp
Sliced red chili for garnish
Shredded kaffir lime leaves for garnish
Cooking oil for frying
For the coconut milk sauce:
Organic coconut milk from fresh coconut: 270 ml
Rice flour: 1 tbsp
Instructions:
Prep the Prawns:
Peel and devein the prawns. Set aside.
Fry the Prawns:
Heat cooking oil in a pan.
Fry the prawns until they turn orange-pink and are cooked through.
Remove and set aside.
Make the Curry Paste:
In the same pan, heat a little oil and fry the red curry paste until fragrant.
Add Coconut Milk.
Gradually add the coconut milk, stirring constantly to prevent it from curdling.
Season and Simmer:
Add water, fish sauce, and palm sugar.
Bring to a boil, then reduce heat and simmer for 5-10 minutes, or until the sauce thickens.
Combine and Serve:
Pour the curry sauce and the coconut milk sauce over the
fried prawns. Garnish with sliced red chili and kaffir lime leaves.
For the Coconut Milk Sauce:
Mix:
Combine coconut milk and rice flour in a small bowl, whisking until smooth.
Cook:
Add the mixture to the pan, whisking constantly to prevent lumps. Continue to cook and stir until the sauce reaches your desired thickness.
Tips:
For a richer flavor, use coconut milk made from fresh coconuts.
Adjust the amount of red curry paste to your desired spice level.
Serve with steamed jasmine rice for a complete meal.
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