Best Thai Prawn Curry Recipe

Easy Thai Shrimp Curry Once Upon a Chef

WebAug 2, 2022 · Begin by cooking the onions until soft, about 3 minutes. Add the scallions, garlic and green curry paste. Cook a few minutes more. …

1. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges.
2. Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.

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Red Thai Coconut Curry Shrimp Skinnytaste

WebJan 26, 2023 · Instructions. In a large nonstick skillet, heat oil on medium-high. Add scallion whites and curry paste and sauté 1 minute until …

Rating: 4.8/5(50)
1. In a large nonstick skillet, heat oil on medium-high.
2. Add scallion whites and red curry paste and sauté one minute.
3. Add shrimp and garlic, season with salt and cook about 2-3 minutes.
4. Add coconut milk, fish sauce and mix well.

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Thai Prawn Curry The Petite Cook™

WebFeb 28, 2024 · Place rice in a pot of water, cover and bring to a boil, then simmer for 40 minutes. STEP 2. Heat the oil in a skillet over medium …

1. Place the brown basmati into a large pot, add in 600 ml of water, cover the pan with a lid and bring to a boil, then reduce the heat to a minimum and simmer for 20 minutes, until the rice is soft and slightly chewy. Turn the heat off, and let the rice sit undisturbed for 5 minutes before serving.
2. Heat the oil in a large skillet over medium heat, add in sliced carrot and bell pepper and stir-fry them for about 4 minutes.
3. Add the red curry paste and garlic into the skillet, and stir-fry for a further 2 minutes.
4. Pour in the coconut milk followed by the stock powder, then bring to a boil, reduce the heat and simmer for 2 minutes.

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