Transport yourself to the vibrant street markets of Thailand with this authentic Thai Prawn Curry recipe. The rich, creamy coconut milk intertwines with fragrant spices like lemongrass, galangal, and kaffir lime leaves, creating a symphony of flavors that will tantalize your taste buds. Succulent prawns are bathed in this luscious sauce, offering a satisfyingly spicy yet subtly sweet experience. This dish is more than just a meal; it's a journey for your senses, a taste of paradise brought to your kitchen.
Prepare to be amazed by the simplicity and speed with which you can recreate this culinary masterpiece. From preparing the aromatic paste to the final simmer, every step is clearly explained to ensure your success. Ready to embark on this flavorful adventure? Let's dive into the detailed step-by-step process below.
Tools Needed
- Pan
Ingredients
- Prawns
- Salt
- Pepper
- Turmeric powder
- Chili powder
- Lemon
- Mustard oil
- Bay leaves
- Cumin seeds
- Mustard seeds
- Cardamom
- Cloves
- Peppercorns
- Cinnamon
- Onions
- Sugar
- Green chilies
- Ginger garlic paste
- Tomatoes
- Garam masala
- Coriander powder
- Coconut milk
- Cream
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Prawns and Aromatics
- Marinate the prawns after de-veining and cleaning. Add salt, pepper, turmeric powder, chili powder, and lemon. Mix well and set aside.
- In a pan, heat mustard oil. Add whole spices (bay leaves, cumin seeds, mustard seeds, cardamom, cloves, peppercorns, cinnamon) and curry leaves.
- Add chopped onions and fry until golden brown.
- Add sugar, chopped green chilies, and more mustard oil (if needed).
- Add ginger-garlic paste and sauté well.
Step 2. Build the Curry Base and Cook the Prawns
- Add chopped tomatoes and fry lightly. Do not overcook.
- salt, garam masala, coriander powder, and turmeric powder (optional).
- Add the marinated prawns and fry until light pink.
- Cover and cook until the prawns release their water and shrink.
Step 3. Create the Creamy Coconut Sauce
- Add coconut milk and cream. Adjust salt and sugar to taste.
- Add coriander leaves, cover, and simmer for a few minutes.
Step 4. Serve and Enjoy
- Mix well and serve. You can add more green chilies for extra heat.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- The more mustard oil you add, the better the taste.
- Coconut milk and cream are key ingredients for the rich flavor.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 20-25g
FAQs
1. Can I use frozen prawns?
Yes! Just make sure to thaw them completely before adding them to the curry. Pat them dry with paper towels to prevent the sauce from becoming watery.
2. What if I don't have all the spices listed?
Don't worry! You can substitute some spices. For example, you can use a Thai red curry paste as a base instead of making your own paste from scratch. Adjust the amount of chili to your spice preference.
3. Can I make this curry ahead of time?
Yes, this curry tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
This Thai Prawn Curry is a testament to the beauty of simple, fresh ingredients combined with vibrant Thai flavors. We hope you enjoyed this culinary journey and the delicious results. Now, gather your friends and family, and savor this creamy coconut delight!