Description
A flavorful Thai prawn curry dish that combines fresh prawns with coconut milk and aromatic spices.
Ingredients
Scale
- 500g prawns, peeled and deveined
- 400ml coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- Fresh basil leaves for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in red curry paste, cook for 1 minute.
- Add coconut milk, fish sauce, and brown sugar, stir well.
- Bring to a simmer, then add prawns and bell pepper.
- Cook until prawns are pink and cooked through.
- Garnish with fresh basil leaves before serving.
Notes
- Serve with jasmine rice.
- Adjust spice level by adding more or less curry paste.
- Can substitute prawns with chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: thai prawn curry, prawn curry, thai cuisine, seafood curry