ReceptnaptárQuick prawn curry with red curry paste
This quick prawn curry proves that a curry doesn't have to simmer for hours: the prawns are ready in minutes, and the curry powder and paste supply the depth. It is ideal for a weeknight dinner and is on the table in 25 minutes.
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Method
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- Pat the prawns dry with kitchen paper and season with salt.
- Heat the oil in a large frying pan over high heat and fry the prawns for 1 minute on each side until just pink; remove.
- In the same pan melt the ghee, add the onion and cook over medium heat for 4–5 minutes until golden, then add the garlic.
- Add the curry powder and curry paste and fry, stirring, for 1 minute.
- Pour in the stock and coconut milk and simmer over low heat for 5 minutes until slightly thickened.
- Return the prawns, warm through for 1–2 minutes, season with lime juice, sprinkle with coriander and serve with rice.
Source: Wikibooks Cookbook – Shrimp Curry (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Sear the prawns first and take them out so the sauce doesn't overcook them or make them rubbery.
- Always fry the curry paste in fat before adding any liquid.
- Coconut milk softens the heat; use less paste for a milder curry.
- It also works with chicken, fish or tofu.
Frequently asked questions
Are frozen prawns fine?
Yes, thawed in the fridge and patted very dry.
How spicy is it?
It depends on the paste brand; start with less and taste.
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