Seafood lovers can always vouch for the goodness of a prawn curry. And if it happens to be a Thai variant, it surely is going to be an exotic one. The quick and easy Thai prawn curry is ready in 15 minutes and can be put together even after a hectic day at work. Made with a few simple ingredients it is perfect for bachelors as well as families who love seafood. Cooked in a creamy tomato and coconut cream gravy, the curry is an ultimate mood lifter and must be tried at home. This awesome low fat curry is also ideal for people on a low calorie diet.
Here’s The Recipe For A Quick And Easy Thai Prawn Curry:
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Frozen prawns: 400 grams
Tomatoes: 400 grams
Thai red curry paste: 2 teaspoon
Onion: 1 medium size
Coconut cream: 50 grams
Chopped Ginger: 1 teaspoon
Vegetable oil: 2 tablespoon
Coriander leaves: a handful
Rice: 1 bowl
Method Of Preparation:
Heat oil in a pan. Add one finely chopped medium sized onion. Stir well until it turns pink. Add a teaspoon of freshly chopped ginger. Cook for a few minutes until its raw smell disappears. Stir in some Thai red curry paste and cook for a minute or two, until the spices are thoroughly cooked.
As the oil separates from the spice mixture, add the chopped tomatoes. Mix well and cook till it is mushy and soft. Stir well and add the coconut cream. Leave it to simmer for 5 minutes. Let it come to a boil. If the gravy looks very thick, adjust its consistency by adding some water.
When the gravy cooks, add the prawns. Depending on the size of the prawns it will take somewhere between 5 and 10 minutes to cook them. If you have medium sized prawns, do not cook them for more than 5 to 6 minutes. Make sure not to overcook prawns or they will turn rubbery and chewy. Cover and cook the prawns in the gravy. Check whether the prawns are cooked well or not. Once done, sprinkle a handful of freshly chopped coriander leaves. Serve the prawn curry with a bowl of plain boiled rice.