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The ingredients needed to prepare Shrimps in Thai Red Curry:
- Prepare Ingredients for Thai Red curry paste:
- Take 1 medium Onion (roughly chopped)
- Get 6-8 dry Red chillies (seeds removed preferably)
- Provide 1" piece Ginger - chopped
- Prepare 8 Garlic cloves (skinned)
- Use 1 Lemon rind (grated)
- Get 1 tbsp Lemon juice
- Provide 2 tsp coriander seeds
- You need 1 tsp cumin seeds
- Provide 1/4 tsp Turmeric
- Prepare 1 tsp Salt
- Use Ingredients for Red curry :
- Use 200 gm cleaned and washed Prawns/ Shrimps
- You need 1 cup Cauliflower florets
- Get 10-15 French Beans – cut into 2 inch pieces
- You need 1 medium Carrot – cut into roundels
- Take 1cup thick Coconut milk
- Get 2 tbsp Thai Red Curry Paste
- Take 2 tbsp cooking Oil
- Prepare 1 tbsp Fish Sauce
- Get 1 tsp Salt (or as required)
- Take 1/2 tsp Pepper powder
- You need 1 tsp sugar
- You need Ingredients for Corn-Capsicum Buttered Rice :
- Take 3 cups cooked rice
- Prepare 2 tbsp salted butter
- Use 1tsp Garlic – chopped finely
- You need 1/2 cup Corn kernels - boiled
- Provide 1 small Green Capsicum – chopped into small pieces
- Get 1/2 tsp Salt
- Get 1/2 tsp Pepper powder
Steps to make Shrimps in Thai Red Curry:
- Thai Red Curry Paste – - - Combine all the ingredients given under the Thai Red curry paste in a Mixer-Grinder. Add a little water and grind to a smooth paste. - You can mix 2 tbsp of cooking oil into the paste and store it in a glass jar in the refrigerator, and use when required. Remains good upto a month.
- Thai Red Curry – - - Heat oil in a deep pan, add Thai Red curry paste, and stir fry for 2 mins. - Add cauliflower, French beans, and carrots. Mix well to coat with curry paste and fry for 2-3 mins till the vegetable get a nice colour. - Add the Shrimps and stir fry for 2 mins till they turn pink in colour. - Reduce flame, add coconut milk, and mix well. (add ½ cup water if required). - Bring to a boil on medium flame, add Sugar, and simmer for 5-7 mins on slow flame.
- Buttered Rice – - - Heat butter in a pan. Add chopped garlic and fry for a minute. Add corn and capsicum pieces and toss for 2 minutes. Add the cooked rice, salt and pepper. Mix well and stir fry for another 2 minutes.
- Plating – - - Spoon the rice into a small bowl. Invert angd place it on a serving plate. Pour the Thai Red curry around the Rice.
I love Thai curries but am often disappointed when ordering them at restaurants as they tend to be too watery and soupy. An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free. Thai Kitchen® Red Curry Paste takes the guesswork out of creating this restaurant-inspired dish.
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