Thai Red Curry2013-06-01
- Yield : 1
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
This is a popular Thai dish curry recipe prepared with coconut milk, giving you an unforgettable truly Thai taste. The prawns might be replaced with chicken thighs and it will be just as good! Veggies can also cook this without the meat or use substitutes.
- 3-4 tablespoon Thai red curry paste
- 400 ml coconut milk
- 250 ml milk
- 2 large potatoes (peeled and cubed)
- 300 g butternut squash (cubed)
- 150 g green beans
- 12 button mushrooms (halved)
- 250 g cherry tomatoes
- 200 g prawns (raw and peeled)
- fish sauce
Preheat the wok with 1 tbsp oil in it and fry the red curry paste for a minute. Then pour in the coconut milk and milk and bring to a boil stirring well.
Add the cubed potato and squash and cook for another 10 minutes until the vegetables are almost tender, and then add the others. You may also add some water to thin the sauce if needed. Let it simmer for 5 minutes.
Add the prawns to the curry and simmer for 3-5 minutes more until they are cooked. Then season with fish sauce.
Serve with the coriander sprinkled over and steamed jasmine rice.